Filipino Fish Stew (Paksiw na Bangus) recipe

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Ingredients

3 ¼ 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
¾ cup vinegar
1 green bell pepper, cut into chunks
1 small bitter melon, cut into chunks

Nutrition Info

418.6 calories
carbohydrate: 12.6 g
cholesterol: 128.5 mg
fat: 16.9 g
fiber: 4.6 g
protein: 52.6 g
saturatedFat: 0.1 g
servingSize: -
sodium: 571.2 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

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

  2. 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. 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.

Recipe Yield

6 servings

Recipe Note

Filipino bangus (milkfish) is cooked in vinegar with vegetables to make this delicious fish stew. Make ahead and serve with any meal.

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