Filipino Fish Stew (Paksiw na Bangus)

Follow our step-by-step guide on how to make Filipino Fish Stew (Paksiw na Bangus).

1. Step 1

   Start by preparing your milkfish: gently remove the scales, gills, and guts, then give it a good rinse under cold water.

2. Step 2

   Once clean, slice the fish crosswise into three hearty steak pieces and pat them dry with paper towels to ensure they sear beautifully later.

3. Step 3

   In a cozy 1 1/2-quart pot, create a colorful base by layering sliced eggplant, diced onion, and fresh ginger at the bottom.

4. Step 4

   Next, place the fish pieces right on top of this vibrant vegetable bed.

5. Step 5

   Sprinkle in some chopped green chiles for a hint of spice and season everything with a pinch of salt.

6. Step 6

   Now, pour in enough water and vinegar to cover the fish completely, allowing those flavors to meld together.

7. Step 7

   Bring the pot to a lively boil over medium-high heat, and once it’s bubbling, lower the heat to let it simmer gently for about 20 minutes.

8. Step 8

   You’ll know it’s ready when the fish flakes easily with a fork, revealing its tender goodness.

9. Step 9

   After that, toss in the green bell pepper and bitter melon, stirring them into the mix.

10. Step 10

    Let everything cook for another 10 minutes, or until the bitter melon softens to your liking.

11. Step 11

    When it’s all done, serve this delightful dish hot alongside a steaming bowl of rice, and enjoy the comforting flavors that come together in every bite.