INGREDIENTS:

• 1 big Bangus milkfish cut into 3 portions 
• 1 ginger cut into small portions
• 1-2 pcs. of green siling haba pangsigang
• 1 small ampalaya 
• 1 small onion
• Vinegar
• 1 cup of water 
• 1 tsp sugar (I used coco sugar)
• Pepper and salt to taste 
• 1 large eggplant, sliced

INSTRUCTIONS:

1. Remove gills and innards of bangus. Using scissor cut fins and tails. Wash fish thoroughly drain and slice diagonally. 
2. Heat a pan and cooking pot then pour-in vinegar and water.
3. Add salt and whole peppercorn then stir. Bring to a boil. 
4. Arrange the fish in the pan along with the ginger, onion, bitter gourd, eggplant and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes. 
5. Season with salt and pepper.
6. Serve hot with steamed rice. Share and enjoy!