Paksiw Na Bangus

3 medium    bangus (cleaned, scaled and halved)              
4 pcs      long green peppers
2 small        ampalaya, quartered                                      
2 cups    vinegar
2 small        eggplants, quartered                                      
1 cup      water
1 small        ginger, crushed                                             
1 tsp       patis ( fish sauce )

• Arrange vegetables at the bottom of casserole.
• Add bangus, ginger and long green peppers. Pour in vinegar.
• Let boil. Lower heat and add in water.
• Let simmer until fish is cooked. Season with patis and serve.

TIP:
Vinegar decreases the risk of microorganism contamination. Thus, food with sufficient vinegar are least likely to be suspect infood poisoning.