3 medium bangus (clean, scaled & halved)
2 small ampalaya (quartered), optional
2 small eggplants (quartered), optional
1 small ginger (crushed)
4 pcs long green pepper
2 cups vinegar
1 cup water
1 tsp patis (fish sauce)
Procedure:
In a casserole, arrange vegetables at the bottom.
Add in bangus, long green pepper and ginger.
Pour in vinegar and bring to a boil.
Lower the heat and pour in water.
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