Ingredients:
1 1/2 lbs bangus or 1 1/2 lbs white fish fillets, dressed
1/2 cup vinegar
1/4 cup water
1 1/2 teaspoons salt
1/2 inch ginger, crushed
2 pieces banana peppers
1/2 cup bitter melons
1/2 cup eggplants, sliced
Directions:
Cut fish into 4 slices.
Place fish in a teflon or porcelain coated skillet.
Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil.
Let simmer about 10 minutes, turning fish once to cook evenly.
Transfer to a covered dish and store in the refrigerator to”age” for 2 days.
Reheat over moderate heat just until heated enough before serving.
Add ampalaya and eggplant during the last five minutes of cooking.
Servings: 6
Time preparation: 15 min.
Time total: 35 min.