(MILKFISH STEWED IN VINEGAR)
1 large bangus (milkfish), scaled, cleaned and slice into pieces
1/2 head of garlic, chopped
1 thumb size ginger, sliced thinly
5 pieces finger chilis
1 piece eggplant, cut lengthwise, then cut into 2-inch pieces
1 piece bittermelon, scrape the pith, cut lengthwise, then cut into
2 tablespoons fish sauce
1/2 teaspoon black peppercorns
1 cup water
3/4 cup apple cider vinegar (I prefer this vinegar because it is
less acidic but you can use any vinegar you prefer.)
1 teaspoon salt
1. Arrange the bittermelon and eggplant on the bottom of a casserole.
2. Place the milkfish, garlic, ginger, chilis, peppercorns and salt on top of the vegetables.
3. Pour in the water, vinegar and fish sauce.
4. Cover and let boil. Initially, do not stir and allow the vinegar to cook. Once the fish is cooked, turn off heat.