Rub a little salt on salmon.
Put salmon, vinegar, ampalaya, onion, garlic, ginger, chilies, and peppercorns in a stewing pan. (Best if non-metal.)
Without stirring, bring the vinegar to boil. Add water, and simmer.
Add oil when broth has thickened slightly. Flavor with some Datu Puti Patis to complement the vinegar.
Serve next day for best taste! Serves 4.
Preparation and cooking time: 25-30 minutes