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Growing up in a Filipino household, I've always loved milkfish. This stew brings back memories of family gatherings and lazy Sundays. It's a comforting dish that's surprisingly easy to make. The tender fish, combined with tangy tomatoes and hearty greens, creates a perfect balance of flavors. Whether you're new to Filipino cuisine or a seasoned pro, this recipe will surely become a favorite. Let me show you how to whip up this delicious comfort food in no time.
Ingredients for Milkfish Filipino Stew
- Milkfish: Milkfish is the star of this dish, providing a delicate and flavorful seafood element to the stew.
- Tomatoes: Tomatoes add a tangy sweetness and depth of flavor to the stew, enhancing the overall taste profile.
- Onion: Onions bring a savory sweetness and texture to the stew, creating a flavorful base for the dish.
- Garlic: Garlic adds a robust and aromatic flavor to the stew, enhancing the overall savory profile of the dish.
- Ginger: Ginger provides a warm and spicy kick to the stew, adding depth and complexity to the flavor profile.
- Water: Water is the base of the stew, helping to create a flavorful broth that melds all the ingredients together.
- Fish sauce: Fish sauce adds a savory umami depth to the stew, enhancing the overall seafood flavor of the dish.
- Vegetable oil: Vegetable oil is used for sautéing the aromatics, adding richness and depth of flavor to the stew.
- Mustard greens: Mustard greens add a fresh and slightly bitter contrast to the stew, balancing out the richness of the dish.
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Essential Tools for Making This Stew Recipe
- Pot: Essential for cooking the stew and simmering the milkfish until tender.
- Knife: Needed to clean and cut the milkfish, tomatoes, onions, garlic, and ginger.
- Cutting board: Provides a safe surface for chopping ingredients like the milkfish, tomatoes, onions, and garlic.
- Wooden spoon: Ideal for stirring the stew and ensuring all ingredients are well combined during cooking.
Milkfish Filipino Stew Recipe
Equipment
- Pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 whole milkfish about 1 kg, cleaned and cut into serving pieces
- 2 medium tomatoes quartered
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 thumb-sized ginger sliced
- 2 cups water
- 2 tbsp fish sauce
- 1 tbsp vegetable oil
- Salt and pepper to taste
- 1 bunch mustard greens or spinach
Read more: Filipino Stew Recipe
Instructions:
- Heat oil in a pot over medium heat. Sauté garlic, onion, and ginger until fragrant.
- Add tomatoes and cook until softened.
- Pour in water and bring to a boil.
- Add fish sauce, salt, and pepper.
- Add milkfish pieces and simmer for 20 minutes or until cooked.
- Add mustard greens or spinach and cook for another 5 minutes.
- Adjust seasoning to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
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Tips for Making Milkfish Filipino Stew Ahead of Time
Make Ahead Instructions
- Prepare the stew as instructed but do not add the mustard greens or spinach.
- Let the stew cool completely before transferring it to an airtight container.
- Store in the refrigerator for up to 2 days.
Freezing Instructions
- Cool the stew completely before freezing.
- Place in a freezer-safe container, leaving some space for expansion.
- Label with the date and store in the freezer for up to 3 months.
Milkfish, also known as bangus, is the national fish of the Philippines and is a popular ingredient in Filipino cuisine.
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