The meringues on my pies were flat and weepy, in contrast to those I had baked at a lower altitude, when I first came to a high altitude region many years ago. Once I discovered this recipe, I was able to resume creating lemon meringue pies. Both volume and stability are greatly improved. excellent at any altitude.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Calories | 419 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 5 g |
| Protein | 53 g |
| Saturated Fat | 0 g |
| Sodium | 571 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |