Filipino Fish Stew (Paksiw na Bangus) recipe
All Recipes 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 caloriescarbohydrate: 12.6 gcholesterol: 128.5 mgfat: 16.9 gfiber: 4.6 gprotein: 52.6 gsaturatedFat: 0.1 gservingSize: -sodium: 571.2 mgsugar: 5.5 gtransFat: : -unsaturatedFat: : -
Directions Filipino Fish Stew (Paksiw na Bangus)
Directions
-
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.