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AJINOMOTO AJI-SHIO® SEASONING MIX

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Ingredients

1 tablespoon (15 ml) Cooking oil
1/4 cup (35 grams) Onions, sliced
2 teaspoons (8 grams) Garlic, minced
2 teaspoons (8 grams) Ginger, sliced
1/4 cup (50 ml) Water
1/2 cup (125 ml) Vinegar
1 teaspoon (5 ml) Soy sauce
2 teaspoons (4 grams) Aji-Shio®  Pepper 
6 belly slices (350 grams) Bangus
1 cup (100 grams) Bitter gourd, sliced
1 1/2 cup (120 grams) Eggplant, sliced

NUTRITION INFORMATION

Nutrition Facts
Calories per serving 378
Carbohydrates (g) 53.7
Proteins (g) 18.2
Fat (g) 10.1
Phosphorus (mg) 239
Calcium (mg) 93
Iron (mg) 2.5
Vitamin A (m g RE) 114
Thiamin (mg) 0.11
Riboflavin (mg) 0.14
Niacin (mg NE) 9.5
Vitamin C (mg) 16

Procedure

1. SAUTÉ. In a pan, heat oil and sauté onion, garlic and ginger.
2. BOIL. Add water, vinegar, soy sauce, AJI-SHIO® Pepper, bangus, bitter gourd, and eggplant. Let it boil until fish is cooked. Serve while hot.

No. of Servings: 4-5 servings
Serving Size: 1 piece (70 grams) Bangus, 1/2 cup (45 grams) Vegetables
Meal Serving Idea: 1 cup Rice, 1 piece (70 grams) Paksiw na bangus , 1/2 cup (45 grams) Vegetables, 1 slice Ripe Papaya

Cooking Tips

Do not stir dishes with vinegar until it has been boiling for at least 1 minute. Stirring dishes with vinegar without letting it boil yet will make the vinegar taste really sour.

Product Used

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