Milkfish Stew (Paksiw Na Bangus)

Good morning or as they say in Hawaii, "Aloha kakahiaka!" Well back in grade school... lol
I got another call from my wife. Now Cathy wants Paksiw na Bangus. This dish has the baseline recipe of dinengdeng but also adds vinegar. Paksiw na Bangus is a dish in the Philippines with milkfish boiled with coconut or nipa vinegar, and other spices and a bit of vegetables simmered over a slow fire. The broth is slightly sweet and tangy. It's refreshing to sip the broth hot. So any dish with a little bit of vinegar added would be considered paksiw. You usually make paksiw when you want to stretch a dish longer. It's like fixing it up a bit and preserving it longer.

I have to go to the market after work and get a good size bangus(milkfish). Hopefully I can find a fresh one. They have frozen ones but I don't have the time to defrost it and clean it since Cathy wants it for dinner. Fresh or frozen mullet is also a good substitute for this dish. 99 Ranch Market has free fish cleaning and frying service btw. If you're wondering why I'm cooking for my buntis sister-in-law, I'm wondering too. LOL! My brother-in-law Les still has to learn to cook and prepare filipino dishes since he married a filipina. :P Les btw is a Hawaii born Okinawan guy and a restaurant manager. He's a cook by trade. Actually he's supposed to be doing this not me! hahaha :D he owes me big time!

Milkfish Stew (Paksiw Na Bangus)

Ingredients:

1-3 fresh bangus (milkfish) It can be bought in Filipino stores and mullet may be substituted.
1 cup quartered bitter melon
1/2 cup ginger sliced 1/2-inch lengthwise and crushed
2 cloves garlic, crushed
1 cup quartered eggplant
3 sweet green chili peppers
1 cup white vinegar
3/4 cup water
2-4 Tbsp patis to taste
Dash fresh black pepper to taste
Dash MSG to taste (optional)
Dash Hawaiian or kosher salt to taste

Instructions:

Clean bangus and cut into three serving pieces. Arrange bitter melon, ginger,garlic and
eggplant in 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.

Serves 2