INGREDIENTS:
- 1 kg bangus, cleaned but not scaled
- 1 pc ampalaya, sliced
- 1 pc talong, sliced
- 1/2 cup vinegar
- 1 cup water
- 2 cloves garlic, crushed
- 1 small onion, sliced
- 1 thumb- sized ginger, sliced and crushed
- 3 pcs siling haba
- 1 tsp peppercorn
- 2 tsp patis
- 1 tsp cooking oil
HOW TO COOK:
- First, remove the gills and innards of bangus.
- Using a scissor or knife, cut the fins and tails.
- Wash fish thoroughly drain and slice diagonally into 5 parts.
- Place the garlic, onion, and ginger in a casserole.
- Add- in the sliced bangus then add water, vinegar, patis, peppercorn, and cooking oil.
- Cover and simmer for 10 minutes.
- Add- in the vegetables and siling haba.
- Cover and simmer in medium heat for another 5 minutes.
- Remove from heat and transfer to a serving bowl. Enjoy!
IMAGE: maggi.ph
Also try: Paksiw Na Galunggong
