Savor the Flavor: Traditional Filipino Fish Stew Recipe

Ingredients

• Approximately 3.25 pounds of fresh milkfish (known as bangus)
• 1 eggplant, chopped into bite-sized pieces
• 1 onion, finely diced
• A 2-inch piece of ginger, thinly sliced in rounds
• 2 big green chilli peppers, finely chopped
• Salt to taste, around 1 teaspoon
• 1 cup of water
• 3/4 cup of vinegar
• 1 green bell pepper, cut into chunks
• 1 small bitter melon, chopped into pieces

Step 1

Prepare the fish by removing any scales, gills, and innards before slicing it crosswise into three hearty steak pieces. Give them a gentle rinse and pat them dry with care.

Step 2

In a cozy 1 1/2-quart pot, create a flavorful base by layering slices of eggplant, onion, and ginger at the bottom. Nestle the prepared fish on top of this aromatic bed. Sprinkle on some green chiles and a pinch of salt for an added kick.

Step 3

Pour in a mixture of water and vinegar to surround the fish in the pot. Bring this delightful concoction to a lively boil. Let it bubble away for about 5 minutes before lowering the heat to a gentle simmer. Allow the fish to cook until it easily flakes apart with a fork, which should take roughly 20 minutes.

Step 4

As the flavors meld, toss in some fresh green bell pepper and bitter melon to add a burst of vibrant color and taste. Cook until the bitter melon turns tender to the touch, which usually takes an additional 10 minutes. Serve this hearty and aromatic dish hot and enjoy the delightful flavors that have come together in harmony.