Paksiw na Bangus

Paksiw na Bangus

This dish is also great with hot steamed rice.  The problem with bangus is that it's a very bony fish. That's why the best part of  it would be the head and the belly since this part has less bones. Nevertheless, it's very tasty. Most Filipinos love it.

Ingredients

1 large bangus (clean, scaled & sliced)

2 small ampalaya (sliced diagonally)

2 small eggplants (sliced)

1 small ginger (peeled and sliced)

2 pieces long green pepper

2 cups vinegar

1 cup water

1 tbsp fish sauce

1 tsp salt

Procedure: 

• In a casserole, arrange  the vegetables at the very bottom.
• Add in the bangus, long green pepper and ginger. 
• Sprinkle with salt.
• Pour in vinegar and fish sauce then bring to a boil.
• Lower the heat and pour in water. Simmer for another 1 minute and serve.