Filipino Fish Stew (Paksiw na Bangus)

3 ¼ 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

¾ cup vinegar

1 green bell pepper, cut into chunks

1 small bitter melon, cut into chunks

Remove scales, gills, and guts from the fish. Rinse and cut crosswise into 3 steak pieces. Pat dry.

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.

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.