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Filipino Fish Stew (Paksiw na Bangus)

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"Filipino bangus (milkfish) is cooked in vinegar with vegetables to make this delicious fish stew. Make ahead and serve with any meal."
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Ingredients

1 h servings 419 cals
Original recipe yields 6 servings

Directions

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  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: 419 calories; 16.9 g fat; 12.6 g carbohydrates; 52.6 g protein; 129 mg cholesterol; 571 mg sodium. Full nutrition

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