Stew of Filipino Fish (Paksiw na Bangus)

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Stew of Filipino Fish (Paksiw na Bangus)

Filipino Fish Stew (Paksiw na Bangus)

Published on April 3, 2019

  • 3 ¼ pounds whole milkfish (bangus)

  • 1 eggplant, cut into chunks

  • 1 onion, diced

  • 1 (2 inch) piece thinly cut crosswise ginger, 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

  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.

Nutrition Facts (per serving)

419Calories17g Fat13g Carbs53g Protein
Nutrition FactsServings Per Recipe6Calories419% Daily Value *Total Fat17g22%Saturated Fat0g1%Cholesterol129mg43%Sodium571mg25%Total Carbohydrate13g5%Dietary Fiber5g16%Total Sugars6gProtein53gVitamin C86mg432%Calcium150mg12%Iron2mg8%Potassium1111mg24%

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