Clean bangus (milkfish) by removing the scales, gills, and guts. Slice into 3-4 pieces, diagonally. Remove the dark red blood near the bones using the pointed part of a small knife. Make sure not to puncture the belly part. Rub with salt all over to remove the slime then rinse well with running water.
Place the ingredients In a pot in this order: ginger, garlic, onion, whole black pepper, bay leaf, green chili, sugar, and ampalaya. Arrange the bangus on top. Sprinkle with 1/2 teaspoon of salt.
Pour vinegar, water, and fish sauce. Cover and let boil. Lower the heat to medium and cook for about 10 to 15 minutes or until fish is cooked. Taste and adjust salt, to taste. Drizzle oil on top and stir gently to combine. Serve with rice and fried eggplant/talong.
Notes
Vinegar can be reduced up to 1/4 cup if you prefer a less sour paksiw.
Other types of vinegar you can use distilled vinegar, white wine vinegar, coconut vinegar, and rice vinegar (I recommend the manuka brand).