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.

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Nutrition Facts (per serving)

419Calories17g Fat13g Carbs53g Protein

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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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