Milkfish Stew (Paksiw Na Bangus)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
2-4 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 pound milkfish (can be bought in Filipino stores, or whitefish, mullet, butterfish or porgy may be substituted) 1 cup quartered bitter melon (optional) 1/2 cup ginger sliced 1/2-inch lengthwise and pounded
1 cup quartered eggplant 1 cup quartered eggplant 3 hot green peppers
1 cup white vinegar 3/4 cup water patis or salt to taste



1 Clean bangus and cut into three serving pieces. Arrange bitter melon, ginger and eggplant in nonaluminum 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. Paksiw is better served aged. Store in refrigerator in a covered dish for one to two days. Reheat when ready to serve.

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