Filipino bangus (milkfish) is cooked in vinegar with vegetables to make this delicious fish stew. Make ahead and serve with any meal.
Ingredients
- 3.25 pounds whole milkfish , bangus
- 1 eggplant , cut into chunks
- 1 onion , diced
- 1 piece ginger , 2 inch
- 2 large green chile peppers , chopped
- 1 teaspoon salt to taste
- 1 cup water
- 0.75 cups vinegar
- 1 green bell pepper , cut into chunks
- 1 small bitter melon , cut into chunks
Instructions
-
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
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