Bangus belly is prized for its black, fatty layer, which has a very soft texture. The vinegar stew and ginger give this prime cut a piquant, slightly sour flavor.

 

Serves 4-6
Preparation time: 5 mins
Cooking time: 15 mins

 

Paksiw na Tiyan ng Bangus Ingredients:

• 1 small ampalaya (bitter melon), about 100 g (3 1/3 oz), sliced about 1 cm (½ in) thick
• 2 small eggplants (aubergines), about 100 g (3 1/3 oz), sliced diagonally about 1 cm (½ in) thick
• 6 fillets bangus (milkfish) belly
• 250 ml (1 cup) vinegar
• 125 ml (½ cup) water
• 2 tablespoons sliced ginger
• 1 green chili (optional)
• Salt and pepper to taste

Paksiw na Tiyan ng Bangus Cooking Instructions:

• In a non-metallic or enamel pan, layer the ampalaya, eggplants and bangus fillets. Mix together vinegar and water and pour into pan.
  

• Add the sliced ginger and chili, if desired, and season with salt and pepper.

• Cover pan and allow mixture to simmer until fish fillets are fully cooked, about 15 minutes.

• Serve with rice.

Tags: fish, stew

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