Bangus Cooked 2 Ways! Paksiw and A la Pobre by Erwan Heussaff

A single piece of protein can turn into so many different dishes. The possibilities are endless. But today, let’s narrow that down and choose two of those infinite possibilities with our main star, the bangus.

Cooking fish can be an intimidating for some. There’s so much that can go wrong from prep to cook. Filipino cuisine finds comfort in sour flavours and these 2 dishes serve you that and so much more. Our version of bangus a la pobre and paksiw.

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Erwan’s back in the kitchen to show us how he cooks bangus: both Paksiw and A la Pobre. If you’re reading this, comment what your favorite bangus dish is!

Like the plates?

Watch the full video here:



1 medium sized bangus/milkfish (scaled and gutted)
2 thumbs ginger thinly sliced
6 cloves garlic
1/2 cup cane vinegar
2 bay leaves
1 tbsp fish sauce
2 small red onions
1 cup water (or more to cover)
2 long green peppers
1 small red bell pepper


A La Pobre with Fruit Sambal


2 small deboned milk fish 
1/2 cup white vinegar
salt and pepper
4 cloves of crushed garlic


10 cloves of garlic, minced
1/3 -1/2 cup of olive oil


2 small red onions
2 red chillies
4 cloves of garlic
1 tsp shrimp paste
1 tbsp brown sugar
1 ripe mango
1/2 cup minced pineapples
4 tbsp crunchy onions/shallots (store bought)
1 baby leek

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