Yield: 4 Servings
|1½ pounds||Bangus (milkfish) or white fish, dressed|
|\N \N||1/2 inch ginger, crushed|
|2 \N||Pieces hot banana peppers|
|½ cup||Ampalaya (bitter melon)|
|½ cup||Eggplant, sliced|
1. Cut fish into 4 slices. Place fish in a teflon or porcelain coated skillet. Add all other ingredients, except ampalaya and eggplant, cover and bring to a boil. Let simmer about 10 minutes, turning fish once to cook evenly.
2. Transfer to a covered dish and store in the refrigerator to "age" for 2 days.
3. Reheat over moderate heat just until heated enough before serving.
4. Add ampalaya and eggplant during the last five minutes of cooking.
Preparation time: 10 minutes Aging time: 1-2 days Serves: 4 Recipes by Dennis Santiago, TWS bbs (1-310-676-0492), formatted by Manny Rothstein (1/24/94)