Paksiw na Bangus Belly
- 1kg boneless bangus belly, cut into pieces
- 2 tsp seasoning granules
- 3 tbsp vegetable oil
- 6 cloves garlic, crushed
- 1 pc thumb-sized ginger, cut into strips
- 3/4 cup vinegar
- 1 tsp peppercorn
- 1 medium ampalaya, cleaned and sliced
- 1 pc chili finger (siling panigang)
- 1 cup water
- patis and sili for dipping
- Season boneless bangus belly with seasoning granules. Set aside.
- Sauté garlic and ginger in oil. Add bangus, vinegar, peppercorn, ampalaya, and finger chili. Simmer for 2 minutes.
- Add 1 cup water and simmer for 10 minutes.
- Serve with garlic rice and patis with sili dipping sauce.