Okay, so we're having bangus again. But this is a totally different flavor experience from the grilled bangus that I served the last time. This is one-pot dish that has a flavorful sauce coming from the ginger and vinegar. There's something about using the traditional claypot for this dish. And, it just gets better when served the day after. My mother just used sea salt as condiment for this tart dish.
Slice medium-sized bangus on the bias into several pieces. Place tha bangus pieces into the claypot then add about four (4) crused garlic cloves, a quartered medium-sized onion, half of an ampalaya (seeded) and a large eggplant that have been sliced diagonally, two (2) thumb-sized pieces of crushed ginger, green finger chilis siling haba (apportion one siling haba per slice of bangus) a cup of water and 1/4 cup of vinegar, patis and a teaspoon of whole peppercorns. Simmer till done. Serve straight from the claypot.