Paksiw na Bangus (Milkfish stew)

Paksiw na Bangus (Milkfish stew)


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

Emelita Rizal, Philippines

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

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