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| 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."
Ingredients :
- 3 1/4 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
- 3/4 cup vinegar
- 1 green bell pepper, cut into chunks
- 1 small bitter melon, cut into chunks
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 1H |
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- 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.
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