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