The best way of choosing bangus is by their eyes. It should be shiny and brilliant; It shouldn’t have any foul odor too.
1 big bangus cleaned but not scaled cut in about 4 to five slices
2 siling haba (finger chilies)
3 cloves of garlic pounded
a small piece of ginger washed, pounded
1 ampalaya sliced
1 eggplant sliced
half a teaspoon of pamintang buo (peppercorn)
half a cup of vinegar
1 teaspoon of salt
some water about (half a glass of small water)
Wash and clean your bangus. Remove the gills but do not the scales. Rub them with salt and wash with running water. In a casserole place the sliced bangus, pounded garlic, peppercorn and ginger, some salt and water. Cover and let it simmer for about ten minutes. Add the vegetables and vinegar and continue simmering for another five minutes. Before cutting the fire add the siling haba.
If you want to learn how to Debone Bangus check it out here