Paksiw na Tiyan ng Bangus (Milkfish Belly Stewed in Vinegar)

Ingredients:

• 1 small ampalaya (bitter melon), about 100 g (3 1/3 oz), sliced about 1 cm (½ in) thick
• 2 small eggplants (aubergines), about 100 g (3 1/3 oz), sliced diagonally about 1 cm (½ in) thick
• 6 fillets bangus (milkfish) belly
• 250 ml (1 cup) vinegar
• 125 ml (½ cup) water
• 2 tablespoons sliced ginger
• 1 green chili (optional)
• Salt and pepper to taste

Procedure:

• In a non-metallic or enamel pan, layer the ampalaya, eggplants and bangus fillets. Mix together vinegar and water and pour into pan.
• Add the sliced ginger and chili, if desired, and season with salt and pepper.
• Cover pan and allow mixture to simmer until fish fillets are fully cooked, about 15 minutes.
• Serve with rice.

Via: PinoyRecipe