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Ingredientes
- 1Â 1/2 lb Bangus (milkfish) or possibly white fish, dressed
- 1/2 c. Vinegar
- 1/4 c. Water
- 1Â 1/2 tsp Salt
- 1 slc 1/2-inch ginger, crushed
- 2 piece warm banana pepper
- 1/2 c. Ampalaya (bitter melon)
- 1/2 c. Eggplant, sliced
Direcciones
- 1. Cut fish into 4 slices. Place fish in a teflon or possibly porcelain coate skillet. Add in all remaining ingredients, except ampalaya and eggplant, cov and bring to a boil. Let simmer about 10 min, turning fish once to proportionately.
- 2. Transfer to a covered dish and store in the refrigerator to "age" days.
- 3. Reheat over moderate heat just till heated sufficient before serving.
- 4. Add in ampalaya and eggplant during the last five min of cooking.
- Preparation Time: 10 min Aging time: 1-2 days Serves: 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 91 | 38% |
| Total Fat 10.07g | 13% |
| Saturated Fat 1.56g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 102mg | 34% |
| Sodium 964mg | 40% |
| Potassium 629mg | 18% |
| Total Carbs 1.76g | 0% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.68g | 0% |
| Protein 32.87g | 53% |
