Paksiw na Pampano. My sister, Irma, loved to eat Paksiw. I remember during our early High School Days, upon hitting home, we head straight to the dining area. She would find her “fix”, enjoying Paksiw na Bangus, eating barehandedly, with Patis, as dipping sauce. Mine would be fried eggs with ketchup, if there was nothing else to choose from. I wondered how she can enjoy this dish when it’s so sour, it’s fish with tiny bones. and it smelled so vinegary and fishy! But she was an expert in bangus eating, never once complaining of any tiny fish bone incident in her throat. Years later, I move to the US, and acquired a taste for Paksiw na Bangus. And I relied heavily on Nanay Linda ( Aldo Reyes’ mom) for my supply of this piece of heaven. I tried cooking this last night using Pampano. I think it’s okay, am not sure if my sister would give it a thumbs up. Nevertheless, it’s edible and has a melt-in-your mouth texture!