How to cook Filipino Milkfish Stew
- 1 pound milkfish (bangus)
- 1 cup quartered bitter melon (optional)
- 1/2 cup ginger sliced 1/2-inch lengthwise and pounded
- 1 cup quartered eggplant
- 3 hot green peppers
- 1 cup white vinegar
- 3/4 cup water
- Salt or patis (fish sauce) to taste
- Clean bangus and cut into three serving pieces.
- Arrange bitter melon, ginger and eggplant in non-aluminum saucepan and place fish and whole peppers over vegetables.
- Add vinegar and bring to a boil. Add water and continue simmering until fish is cooked.
- Add patis or salt to taste.
- Milkfish stew (Paksiw na Bangus) is better served aged.
- Store in refrigerator in a covered dish for 1- 2 days.
- Reheat when ready to serve.
- Serve the milkfish stew with steamed rice.
The Filipino Milkfish Stew recipe very easy to prepare and so good!
The Filipino national fish is milkfish. The milkfish is a national symbol of the Philippines, where it is called bangus
. Because milkfish is notorious for being much bonier than other food fish in the country, deboned milkfish, or "boneless bangus", has become popular in stores and markets.
Bangus (milkfish) can be bought in Filipino stores and whitefish, mullet, butterfish or porgy may be substituted.
This recipe for Filipino Milkfish Stew serves/makes: 3
The Filipino Milkfish Stew recipe is adopted from The Philippine Cook Book.
Main Ingredient: Milkfish
Preparation Method: Soup/Stew