Paksiw na Tiyan ng Bangus

Paksiw na Tiyan ng Bangus (Milkfish Belly Stewed in Vinegar)

Bangus belly is prized for its black, fatty layer, which has a very soft texture. The vinegar stew and ginger give this prime cut a piquant, slightly sour flavor. 
 
 

Ingredients:

1 small ampalaya (bitter melon), about 100 g (3 1/3 oz), sliced about 1 cm (½ in) thick
2 small eggplants (aubergines), about 100 g (3 1/3 oz), sliced diagonally about 1 cm (½ in) thick
6 fillets bangus (milkfish) belly
250 ml (1 cup) vinegar
125 ml (½ cup) water
2 tablespoons sliced ginger
1 green chili (optional)
Salt and pepper to taste

>> In a non-metallic or enamel pan, layer the ampalaya, eggplants and bangus fillets. Mix together vinegar and water and pour into pan. Add the sliced ginger and chili, if desired, and season with salt and pepper.
>> Cover pan and allow mixture to simmer until fish fillets are fully cooked, about 15 minutes. Serve with rice.

Serves 4-6
Preparation time: 5 mins
Cooking time: 15 mins