INGREDIENTS:
1.
3 medium bangus
(clean , scaled & halved)
2.
2 small ampalaya
(quartered)
3.
small eggplants (quartered)
4.
1 small ginger
(crushed)
5.
4 pieces long green
pepper
6.
2 cups vinegar
7.
1 cup water
8.
1 teaspoon patis
(fish sauce)
9.
1 pinch ground pepper
INSTRUCTIONS:
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.
