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PAKSIW NA BANGUS SA AMPALAYA
1 pc. of 1-1/2 lb of bangus (milkfish), dressed but scales intact
1/3 cup of vinegar
2 cups of water
1-1/2 tablespoon salt or according to your taste
1-1/2 tablespoon white sugar
3 pieces of hot banana peppers
1 pc. of small size bittergourd
1 thumb-sized ginger, minced or grated
1 pinch msg.; optional
1/2 teaspoon cooking oil
Cut fish in to 4 or 5 slices and place them in teflon or porcelain coated skillet.
Mix water, vinegar, salt, sugar, ginger & msg. in a separate bowl then add to the fish, cover, and boil.
After reaching the boiling point, add hot pepper & bittergourd then simmer for 20 minutes on low fire.
Add cooking oil and simmer for another 2 minutes, then turn off heat..
Serve hot. Can be best serve with fried rice.
Share & enjoy!
saraprasapinas
1 pc. of 1-1/2 lb of bangus (milkfish), dressed but scales intact
1/3 cup of vinegar
2 cups of water
1-1/2 tablespoon salt or according to your taste
1-1/2 tablespoon white sugar
3 pieces of hot banana peppers
1 pc. of small size bittergourd
1 thumb-sized ginger, minced or grated
1 pinch msg.; optional
1/2 teaspoon cooking oil
Cut fish in to 4 or 5 slices and place them in teflon or porcelain coated skillet.
Mix water, vinegar, salt, sugar, ginger & msg. in a separate bowl then add to the fish, cover, and boil.
After reaching the boiling point, add hot pepper & bittergourd then simmer for 20 minutes on low fire.
Add cooking oil and simmer for another 2 minutes, then turn off heat..
Serve hot. Can be best serve with fried rice.
Share & enjoy!
saraprasapinas