INGREDIENTS
- ½ kg bangus belly , cut into 4 servings
- ½ tsp UFC Iodized Salt
- ½ tsp UFC Whole Pepper , cracked
- 1 pc sili pansigang
- ½ Tbsp crushed ginger
- ¼ cup DATU PUTI Vinegar
- ½ cup water
- 1 pc small ampalaya, sliced
- 1 pc small eggplant, sliced
- 1 pc labanos, sliced
PREPARATION
- 1. Season bangus with UFC Salt and UFC Whole Pepper. Arrange fish, sili and ginger in pot.
- 2. Add Datu Puti Vinegar. Allow to simmer uncovered .Add water then cover and simmer for 20 minutes.
- 3. Boil water and blanch vegetables until just cooked . Drain and add to fish. Serve with DAtu Puti Vinegar as dip.
