Filipino Fish Stew (Paksiw na Bangus)
Recipe information
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Cooking:
20 min.
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Servings per container:
6
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Source:

Ingredients for - Filipino Fish Stew (Paksiw na Bangus)

1. Whole milkfish (bangus) - 3 ¼ pounds
2. Eggplant, cut into chunks - 1
3. Onion, diced - 1
4. Ginger, thinly sliced crosswise, or to taste - 1 (2 inch) piece
5. Green chile peppers, chopped - 2 large
6. Salt to taste - 1 teaspoon
7. Water - 1 cup
8. Vinegar - ¾ cup
9. Green bell pepper, cut into chunks - 1
10. Bitter melon, cut into chunks - 1 small

How to cook deliciously - Filipino Fish Stew (Paksiw na Bangus)

1. Stage

Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.

2. Stage

Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.

3. Stage

Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.