The easiest way of selecting bangus is as simple as their eyes. It ought to be shiny and brilliant It shouldn’t have bad smell too.
1 big bangus cleaned although not scaled decline in about 4 to 5 slices
2 siling haba (finger chilies)
3 cloves of garlic clove pounded
a little bit of ginger root washed, pounded
1 ampalaya sliced
1 eggplant sliced
half a teaspoon of pamintang buo (peppercorn)
half a mug of vinegar
1 teaspoon of salt
water about (half a glass of small water)
Wash and clean your bangus. Take away the gills but don't the scales. Rub all of them with salt and wash with flowing water. Inside a casserole put the sliced bangus, pounded garlic clove, peppercorn and ginger root, some salt and water. Cover and allow it to simmer for around 10 mins. Add some vegetables and vinegar and continue simmering for an additional 5 minutes. Before cutting the fireplace add some siling haba.
If you wish to learn to Debone Bangus take a look here