Filipino Fish Stew (Paksiw na Bangus)
Description
Filipino bangus, or milkfish, simmers in a tangy, sour broth with eggplant, ginger, green chiles, and bitter melon to create this fish stew.
Ingredients
•
3 1/4 pounds whole milkfish (bangus)
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1 eggplant, cut into chunks
•
1 onion, diced
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1 (2 inch) piece ginger, thinly sliced crosswise, or to taste
•
2 large green chile peppers, chopped
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1 teaspoon salt to taste
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1 cup water
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3/4 cup vinegar
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1 green bell pepper, cut into chunks
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1 small bitter melon, cut into chunks
Directions
1
Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
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.
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.