Filipino Fish Stew (Paksiw na Bangus)

african asian chinese filipino main soup spicy sour savory hard medium

Prep

21 min

Cook

70 min

Total

91 min

Ingredients (10)

3 ¼ pounds whole milkfish (bangus) g

1 eggplant, cut into chunks g

1 onion, diced g

1 (2 inch) piece ginger, thinly sliced crosswise, or to taste g

2 large green chile peppers, chopped g

1 teaspoon salt to taste g

1 cup water g

¾ cup vinegar g

1 green bell pepper, cut into chunks g

1 small bitter melon, cut into chunks g

Nutrition

kcal

fat

carbs

protein

Instructions

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

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.

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.