Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Carrot | 1 medium (61g) | 25 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Milkfish | not in our table | 0 |
| Melon | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 kg whole milkfish
- 1 medium carrot , sliced
- 1 medium bitter melon (ampalaya) , sliced
- 2 heads garlic , slightly pressed
- 3 large green chiles , halved
- 1 tbsp salt
- 1 tsp peppercorns
- 180 ml (¾ cup ) vinegar
- ½ cup water
Directions
Clean the milkfish by removing the scales, gallbladder, and gills. Do not remove the intestines and liver. Using scissors or a knife, remove the fins and tails. Rinse and cut diagonally into 5 pieces, then pat dry.
Combine the carrots, bitter melon, garlic, and chilies in a heavy pot .
Arrange the sliced milkfish on top of the veggies. Sprinkle with salt and peppercorns.
Pour vinegar and water into the pot, cover, and boil for 5–8 minutes.
Reduce the heat, and simmer gently for another 8–10 minutes.
Remove from heat and serve with garlic or fried rice. Enjoy!