1 1/2 lb Bangus (milkfish) or

           -white fish, dressed
    1/2 c  Vinegar

    1/4 c  Water

  1 1/2 ts Salt

           1/2 inch ginger, crushed

      2    Pieces hot banana peppers

    1/2 c  Ampalaya (bitter melon)

    1/2 c  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)