Ingredients:

• 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)

Procedure:

1. In a casserole, arrange vegetables at the bottom.
2. Add in bangus, long green pepper and ginger.
3. Pour in vinegar and bring to a boil.
4. Lower the heat and pour in water.
5. Allow cooking and season with patis.
6. Serve hot.

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