Filipino Fish Stew (Paksiw na Bangus) recipe

All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

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.

Do you like the recipe? Share this tasty recipe!