A savory and tangy Filipino stew featuring milkfish simmered gently in vinegar with eggplant, aromatics, and finger chili. This comforting dish is a classic in many Filipino homes, offering a bold balance of sour, salty, and savory flavors. The combination of vinegar and peppercorns creates a fragrant broth, while tender eggplant and fresh aromatics round out this humble yet flavorful meal. Best served hot and paired with rice, it’s a true celebration of Filipino cooking at its most soulful.
Ingredient Breakdown
The star of this dish is the milkfish, or bangus, known for its tender white flesh and distinctive flavor. Keeping the scales on during cooking helps protect the delicate meat from breaking apart too easily and adds a subtle texture to the stew.
Vinegar plays a critical role—it’s not just the souring agent but the soul of the stew. Combined with water, it forms the braising liquid that seeps into the fish and vegetables. Choose a bold, natural vinegar to bring out its sharp tang.
Eggplant, cut into thick wedges, brings a soft, earthy note that balances the acidity. As it simmers, it absorbs the stew’s flavors, becoming buttery and rich.
Onion, garlic, and ginger form the aromatic base. Ginger, in particular, lends warmth and mellows the vinegar, while garlic infuses the broth with depth.
The finger chili peppers add just the right amount of heat—present but never overpowering. Meanwhile, whole peppercorns punctuate the broth with bursts of spice.
Finally, a touch of canola oil stirred in at the end rounds out the flavors and gives the dish a subtle sheen.
Step-by-Step Preparation Guide
Preparing this dish begins with handling the milkfish properly. After gutting, leave the scales intact. This traditional technique helps hold the fish together during simmering and prevents the meat from falling apart. Slice the fish into individual portions, sized for serving.
In a wide, shallow pot, carefully layer the fish with the eggplant slices, onions, pounded garlic, and chunks of ginger. Distribute the aromatics evenly so every piece of fish and vegetable is surrounded by flavor. Pour in the vinegar and water gently, ensuring the liquids partially submerge the contents. Toss in the finger chili peppers, then scatter salt and peppercorns across the top.
Cover the pot with a lid and bring it to a gentle simmer over medium heat. Do not stir during this stage—let the vinegar boil undisturbed to mellow its sharpness and cook off the harsh acidity. After about 10 to 15 minutes, the fish should be opaque and tender, and the broth reduced to a rich, flavorful sauce.
To finish, drizzle the canola oil evenly over the stew and give it a careful stir, just enough to blend the ingredients without breaking the fish. Serve it immediately while hot, with plenty of rice to soak up the delicious, tangy broth.
Recipe Tips & Frequently Asked Questions
Best practices for keeping milkfish intact while cooking
Avoid overhandling and stirring the stew too much. Let the fish simmer gently and add oil only at the end to help preserve its shape.
How to avoid overcooking the eggplant
Use thick slices and ensure they are partially submerged. They should be soft but still hold their shape when the stew finishes cooking.
Why vinegar should not be stirred before boiling
Stirring too early can result in a harsh taste. Allow the vinegar to boil uncovered for a few minutes to soften its acidity naturally.
Substitutions for finger chili if unavailable
Thai bird’s eye chilies for more heat, or a mild green chili for gentle spice. Dried red chili flakes can also be used in moderation.
Adjusting salt and acidity to personal preference
Taste the broth at the end of cooking and adjust with a bit more salt, or add a splash of water if the vinegar is too bold.
Can I use another type of fish besides milkfish?
Yes, tilapia or mackerel are good alternatives. Choose firm, meaty fish that won’t fall apart easily when simmered.
Why are the fish scales left on?
The scales protect the flesh from disintegrating and help retain moisture during simmering, resulting in better texture.
How long does the stew keep in the fridge?
Store in an airtight container for up to 3 days. Reheat gently to avoid breaking the fish.
Can I make this without eggplant?
Yes, though eggplant adds texture and absorbs flavor well. You can replace it with other vegetables like okra or green beans.
What can I use if I don’t have whole peppercorns?
Ground black pepper can be used, but whole peppercorns add better visual appeal and bursts of flavor.
What to Serve With This Recipe
A hot bowl of steamed white rice is the best companion to this stew. The fluffy grains absorb the tangy broth and balance its richness. For a green touch, sautéed kangkong or blanched spinach makes a light and earthy side.
To add texture, serve it with fried tofu cubes—they hold their shape and absorb flavor like a sponge. On the side, a spicy soy-vinegar dipping sauce with crushed garlic and chili flakes gives a customizable punch to each bite.
For drinks, go with a cold glass of calamansi juice or cucumber water. Both cleanse the palate and refresh after each bold spoonful.
Frequently Asked Questions
Can I use another type of fish besides milkfish?
Yes, tilapia or mackerel are excellent substitutes. Choose firm, whole fish or thick fillets.
Why are the fish scales left on?
They help the fish maintain its structure while simmering and protect the delicate skin from breaking apart.
How long does the stew keep in the fridge?
Up to 3 days in an airtight container. Reheat over low heat to preserve texture.
Can I make this without eggplant?
You can substitute with long green beans, okra, or radish for similar stew-absorbing vegetables.
What can I use if I don’t have whole peppercorns?
Use a generous pinch of freshly ground black pepper. While the flavor won’t burst the same way, it still adds the needed kick.
Creative Variations
For a richer, more indulgent flavor, try using bangus belly instead of whole fish. Its fatty profile makes the broth velvety and deeply savory. Add green mango slices for a sharper sour note that brings an extra dimension of brightness.
A coconut milk twist transforms this into a creamy version—just stir in ½ cup coconut milk during the last 5 minutes of cooking for a thicker, slightly sweet contrast.
Swap out the eggplant for radish or long green beans to create a firmer, crunchier texture. These vegetables still absorb flavor well and bring a new dynamic to the dish.
A humble yet bold-flavored stew, Milkfish in Vinegar Stew captures the essence of Filipino home cooking—simple ingredients, rich taste, and comforting warmth. With its perfect blend of sour, salty, and spiced elements, this dish is a go-to for cozy meals and anyone craving a true taste of tradition.
Ingredients
1 teaspoon canola oil
1 cup water
½ cup vinegar
1 large eggplant, sliced into 1-inch thick wedges
1 large milkfish, cleaned and gutted, cut into serving portions (scales left intact)
1 onion, thinly sliced
4 cloves garlic, peeled and pounded
1 thumb-sized piece of ginger, pounded and cut into three segments
3 finger chili peppers
1 ½ teaspoons salt
1 teaspoon whole peppercorns
Instructions
Begin by thoroughly cleaning the milkfish—gut it while leaving the scales on to help preserve the texture during simmering. Once cleaned, portion the fish into individual servings.
In a wide, shallow pot, layer the fish, eggplant wedges, thin onion slices, crushed garlic, and pounded ginger. Pour in the vinegar and water, ensuring the ingredients are partially submerged. Add the finger chili peppers for subtle heat, then sprinkle in the salt and whole peppercorns to deepen the flavor.
Cover the pot and let the mixture simmer over medium heat for 10 to 15 minutes. The stew is ready once the fish is fully cooked and the liquid has reduced to a savory, slightly tangy broth.
To finish, drizzle canola oil over the dish and gently stir to blend the flavors without breaking apart the tender fish. Serve piping hot for a comforting, bold-flavored Filipino stew.
Milkfish in Vinegar Stew Recipe
Ingredients
- 1 teaspoon canola oil
- 1 cup water
- ½ cup vinegar
- 1 large eggplant sliced into 1-inch thick wedges
- 1 large milkfish cleaned and gutted, cut into serving portions (scales left intact)
- 1 onion thinly sliced
- 4 cloves garlic peeled and pounded
- 1 thumb-sized piece of ginger pounded and cut into three segments
- 3 finger chili peppers
- 1 ½ teaspoons salt
- 1 teaspoon whole peppercorns
Instructions
- Begin by thoroughly cleaning the milkfish—gut it while leaving the scales on to help preserve the texture during simmering. Once cleaned, portion the fish into individual servings.
- In a wide, shallow pot, layer the fish, eggplant wedges, thin onion slices, crushed garlic, and pounded ginger. Pour in the vinegar and water, ensuring the ingredients are partially submerged. Add the finger chili peppers for subtle heat, then sprinkle in the salt and whole peppercorns to deepen the flavor.
- Cover the pot and let the mixture simmer over medium heat for 10 to 15 minutes. The stew is ready once the fish is fully cooked and the liquid has reduced to a savory, slightly tangy broth.
- To finish, drizzle canola oil over the dish and gently stir to blend the flavors without breaking apart the tender fish. Serve piping hot for a comforting, bold-flavored Filipino stew.
