Heat the oil in a cooking pot.
Saute the onion and ginger.
Add the ground black pepper and pour-in water. Let boil.
Put-in the sliced bangus. Let the water boil once more and then adjust the heat to low. Continue to cook covered for 20 minutes.
Add the fish sauce and chayote. Cook for 8 minutes.
Put-in the malunggay and hot pepper leaves. Stir and cook for 2 minutes.
Transfer to a serving bowl. Serve.
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