Filipino Fish Stew (Paksiw na Bangus)

Filipino bangus, or milkfish, simmers in a tangy, sour broth with eggplant, ginger, green chiles, and bitter melon to create this fish stew.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 419 Calories

Ingredients

• 1 cup water
• 1 onion, diced
• 1 teaspoon salt to taste
• 1 green bell pepper, cut into chunks
• 1 eggplant, cut into chunks
• 1 (2 inch) piece ginger, thinly sliced crosswise, or to taste
• 2 large green chile peppers, chopped
• 1 small bitter melon, cut into chunks
• 0.75 cup vinegar
• 3.25 pounds whole milkfish (bangus)

Recipe Instructions

Step 1

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

Step 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.

Step 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.