Filipino Fish Vinegar Stew

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A classic Filipino home-cooked stew where whole fish is gently braised in cane vinegar with garlic, ginger, eggplant, and bitter melon. The sharp, tangy broth is balanced by the natural sweetness of vegetables and the richness of the fish, making it a beloved everyday meal served with hot steamed rice.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 14 gFat
• 3 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 5 gSugar
• 32 gProtein
• 780 mgSodium
• 850 mgPotassium
• 90 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 80 mcgVitamin A

Ingredients

For the stew

• 1.5 lbs whole milkfish or mackerel, cleaned and scaled
• 3/4 cup Filipino cane vinegar
• 1/2 cup water
• 2 tbsp fish sauce (patis)
• 1 tsp whole black peppercorns
• 3 dried bay leaves
• 1 tsp fine sea salt

Aromatics and vegetables

• 1 whole garlic bulb (about 10 cloves), peeled and crushed
• 2-inch knob fresh ginger, peeled and thinly sliced
• 1 large yellow onion, sliced into wedges
• 1 medium Chinese eggplant, sliced into 1-inch rounds
• 1 small bitter melon (ampalaya), seeded and sliced
• 2 long green chilies (siling haba), lightly bruised
• 2 tbsp neutral cooking oil

Directions

1. Rinse the cleaned fish under cold water and pat dry with paper towels; rub the body cavity lightly with salt and set aside while you prepare the aromatics.
2. Heat the oil in a wide clay pot or heavy saucepan over medium heat. Add the crushed garlic, ginger, and onion, and sauté for 2-3 minutes until the onion softens and the garlic turns pale golden.
3. Pour in the cane vinegar and water, then add the fish sauce, peppercorns, bay leaves, and salt. Bring the liquid to a brisk boil for 2 minutes to mellow the raw vinegar edge.
4. Carefully lower the whole fish into the simmering liquid, then arrange the eggplant and bitter melon slices around and on top of the fish. Scatter the green chilies over the vegetables.
5. Cover the pot, reduce the heat to low, and simmer gently for 18-20 minutes without stirring, allowing the fish to cook through and the vegetables to absorb the tangy broth.
6. Uncover and continue to simmer for another 5-7 minutes until the sauce has reduced by about one-third and lightly coats the fish and vegetables.
7. Taste and adjust the seasoning with more fish sauce or salt if needed. Transfer the fish to a serving platter, spoon the vegetables and sauce over the top, and serve immediately with steamed jasmine rice.

Cook’s Notes

• Do not stir the fish once it is in the pot—gently shake the pan if you need to redistribute, otherwise the flesh will fall apart.
• If cane vinegar is unavailable, substitute with distilled white vinegar mixed with 1 teaspoon of sugar to mimic its milder, slightly sweet profile.
• Bitter melon balances the acidity beautifully, but you can replace it with okra or sitaw (long beans) for a milder, sweeter flavor.
• For a richer version, add a few slices of pork belly or pork liempo under the fish; the fat melts into the broth and adds depth.
• Leftovers taste even better the next day as the fish fully absorbs the vinegar—reheat gently in a covered pan with a splash of water.

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