Filipino Fish Stew Paksiw Na Bangus Recipes

FILIPINO FISH STEW (PAKSIW NA BANGUS)

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

Provided by lola

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Fish Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 10

Filipino Fish Stew (Paksiw na Bangus) image

Steps:

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.

Nutrition Facts : Calories 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, Sodium 571.2 mg, Sugar 5.5 g

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

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