Milk Fish Stew


  1. 1.5 kg Milk Fish
  2. 1 eggplant (brinjal), cut into chunks
  3. 1 medium onion, diced
  4. 1 thumb sized ginger, sliced thin crosswise
  5. 250ml (1 cup) water
  6. 180ml (3/4 cup) vinegar
  7. 2 large green chillies
  8. 1 teaspoon salt
  9. 1 small bitter melon, cut into chunks
  10. 1 green pepper (capsicum), cut into chunks


  1. Clean the bangus by removing the scales, gills and guts inside of the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
  2. Arrange the eggplant, onion, and ginger at the bottom of a 1.5 litre pot. Place the fish on top followed by the green chillies and sprinkle with salt.
  3. Pour the water and vinegar into the pot and bring to a boil. Boil for 5 minutes, then simmer for 20 minutes.
  4. Add the bitter melon and green pepper. Cook for 10 minutes or until the bitter melon is soft to the touch. Serve with rice.


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