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| 1 1/2 x ca. 450 g | Bangus (milkfish) or white fish, dressed |
| 1/2 Tasse | vinegar |
| 1/4 Tasse | water |
| 1 1/2 Teelöffel | salt |
| 1/2 | Inch ginger, crushed |
| 2 | Pieces hot banana peppers |
| 1/2 Tasse | Ampalaya (bitter melon) |
| 1/2 Tasse | eggplant sliced |
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1. 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.
2. Transfer to a covered dish and store in the refrigerator to "age" for 2 days.
3. Reheat over moderate heat just until heated enough before serving.
4. Add ampalaya and eggplant during the last five minutes of cooking.
Recipes by Dennis Santiago, Tws bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94)
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