1whole bangusgutted and scales removed, cut into steaks
1cupwater
½cupvinegar
2TablespoonsPatisfish sauce
½teaspoonsugaroptional
A knob of gingerthinly sliced (about 2-3 tablespoons)
1onionthinly sliced
4garlic cloveschopped
1teaspoonwhole peppercorns
½teaspoonsea salt
1asian eggplantsliced diagonally into ¾ inch thickness
4Shishito or 2 Jalapeno peppers
1Tablespoonoil
Instructions
Add half of the sliced onions and ginger in a large pot (with lid). Place the bangus pieces on top then add the rest of the ginger and onion, garlic, peppercorns, patis, salt, sugar, water and vinegar. Cover and bring to a boil on medium to medium-high heat.
Once boiling, remove the lid and add the vegetables (eggplants and peppers). Put the lid back and cook for 5 minutes. * (see notes)
Then, partially uncover the pot for 2 minutes to reduce the liquid slightly. Taste and adjust seasoning, if needed. Drizzle oil then turn the heat off.
Notes
*Boneless bangus (cut into quarters) can also be used. Reduce cooking time when using boneless Bangus. It cooks faster. Add the vegetable WITH the fish because they cook at the same time.