Paksiw na Bangus (Milkfish stew)

    1 hour

    Bangus cooked in vinegar with vegetables, this is a dish that can keep well. Make ahead and serve with any meal.

    Rizal, Philippines
    17 people made this

    Serves: 4 

    • 1.5 kg bangus
    • 1 eggplant (brinjal), cut into chunks
    • 1 medium onion, diced
    • 1 thumb sized ginger, sliced thin crosswise
    • 250ml (1 cup) water
    • 180ml (3/4 cup) vinegar
    • 2 large green chillies
    • 1 teaspoon salt
    • 1 small bitter melon, cut into chunks
    • 1 green pepper (capsicum), cut into chunks

    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Clean the bangus by removing the scales, gills and guts inside of the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
    2. Arrange the eggplant, onion, and ginger at the bottom of a 1.5 litre pot. Place the fish on top followed by the green chillies and sprinkle with salt.
    3. Pour the water and vinegar into the pot and bring to a boil. Boil for 5 minutes, then simmer for 20 minutes.
    4. Add the bitter melon and green pepper. Cook for 10 minutes or until the bitter melon is soft to the touch. Serve with rice.

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    My favorite  -  10 Aug 2014