INGREDIENTS:

• 3 medium bangus (clean , scaled & halved)
• 2 small ampalaya (quartered)
• 2 small eggplants (quartered)
• 1 small ginger (crushed)
• 4 pieces long green pepper
• 2 cups vinegar
• 1 cup water
• 1 teaspoon patis (fish sauce)
• 1 pinch ground pepper

INSTRUCTIONS:

1. Line-up vegetables at the bottom of the casserole;
2. Put in bangus on top, add long green pepper and ginger;
3. Pour in vinegar and half cup of water and bring to a boil;
4. Lower the heat and pour in the rest of the water;
5. Allow cooking in medium heat, season with patis and ground pepper;
6. Serve hot with steamed rice.