Combine salmon, ginger, garlic, onion, chili, vinegar, and water. Let boil.
Add long green pepper. Cover and continue to cook in medium heat for 5 minutes.
Pour-in coconut cream. Stir. Allow the mixture to re-boil. Cover and cook for 15 minutes.
Add bitter melon leaves. Stir.
Season with salt and ground black pepper.
Transfer to a serving plate. Serve.
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