Paksiw na Bangus

I grew-up ignoring this dish. When my mom serves this on our table,  I would ask for something else like tocino or hotdogs  I guess that my taste buds are configured for and sweet foods when I was a kid; I’m sure that most of you can relate. :-)
As time passed-by, I learned to appreciate simple dishes; fish and vegetables slowly became part of my regular diet. I guess all I needed was enough time to adjust. It’s about time or else I wouldn’t have had experienced the pleasures in trying different Filipino Food

1 big Bangus milkfish cut into 3 portions 
1 ginger cut into small portions

1-2 pcs. of green siling haba pangsigang
1 small ampalaya 
1 small onion
1 cup of water 
1 tsp sugar (I used coco sugar)
Pepper and salt to taste

Remove gills and innards of bangus. Using scissor cut fins and tails. Wash fish thoroughly drain and slice diagonally. 
Heat a pan and cooking pot then pour-in vinegar and water.
Add salt and whole peppercorn then stir. Bring to a boil.
Arrange the fish in the pan along with the ginger, garlic, onion, bitter gourd, and finger chili. Cover and simmer in low to medium heat for 12 to 15 minutes.
Season with salt and pepper.
Serve hot with steamed rice. Share and enjoy!