Name: Filipino Fish Stew (Paksiw na Bangus)
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Whole milkfish (bangus) - 3 ¼ pounds; Eggplant, cut into chunks - 1; Onion, diced - 1; Ginger, thinly sliced crosswise, or to taste - 1 (2 inch) piece; Green chile peppers, chopped - 2 large; Salt to taste - 1 teaspoon; Water - 1 cup; Vinegar - ¾ cup; Green bell pepper, cut into chunks - 1; Bitter melon, cut into chunks - 1 small

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.