Categories: Fish 
      Yield: 4 servings 
  
  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)