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Filipino Fish Stew (Paksiw na Bangus)
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Tangy Filipino milkfish stew with eggplant, ginger, green chiles, and bitter melon.
Ingredients:
  • 3.25 pounds whole milkfish (bangus)
  • 1 eggplant, cut into chunks
  • 1 onion, diced
  • 1 (2 inch) piece ginger, thinly sliced crosswise, or to taste
  • 2 large green chile peppers, chopped
  • 1 teaspoon salt to taste
  • 1 cup water
  • 0.75 cup vinegar
  • 1 green bell pepper, cut into chunks
  • 1 small bitter melon, cut into chunks
Instructions:
  • Prepare the fish by cleaning and gutting it, then rinse and slice it into 3 steak pieces, and dry with a gentle pat.
  • Layer eggplant, onion, and ginger at the base of a 1 1/2-quart pot. Lay fish over the vegetables. Top with green chiles and a sprinkle of salt.
  • Add the water and vinegar to the pot with the fish and bring to a boil. Let it simmer for 5 minutes, then reduce the heat and continue simmering until the fish flakes easily with a fork, for about 20 minutes. Stir in the green bell pepper and bitter melon and cook until the bitter melon is tender, for approximately 10 more minutes.

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