Filipino Fish Stew (Paksiw Na Bangus)

• 3 1/4 pounds whole milkfish (bangus)
• 1 eggplant, cut into chunks
• 1 onion, diced
• 1 (2 inch) piece ginger, thinly sliced crosswise, or to taste
• 2 large green chile peppers, chopped
• 1 teaspoon salt to taste
• 1 cup water
• 3/4 cup vinegar
• 1 green bell pepper, cut into chunks
• 1 small bitter melon, cut into chunks

1. Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.
2. Arrange eggplant, onion, and ginger in the bottom of a 1 1/2-quart pot. Place fish on top. Add green chiles and sprinkle with salt.
3. Pour water and vinegar into the pot with the fish. Bring to a boil. Boil for 5 minutes; reduce heat and simmer until fish flakes easily with a fork, about 20 minutes. Add green bell pepper and bitter melon. Cook until bitter melon is soft to the touch, about 10 minutes more.

eggplant, onion, ginger, green chile peppers, salt, water, vinegar, green bell pepper, bitter

Taken from www.allrecipes.com/recipe/213002/filipino-fish-stew-paksiw-na-bangus/ (may not work)