INGREDIENTS

INSTRUCTIONS

submitted by: edmon@cc.xu.edu.ph Here's a favorite delicacy served in
the Southern parts of the Philippines. Each area however uses
ingredients norrmally found exclusively in the area only. The
preparation however remains the same and the ingredients listed here
are the ones commonlu used in most areas.  Rinse the fish with water
once and with vinigar once but swiftly.  Put in a bowl. Sprinkle on top
the ginger and the onions. Squeeze out  the juice of 2 lemons on the
mixture. Add the Vinigar, the cayenne  pepper (crushed) and salt to
taste. Mix everything slowly so you  don't crush the fish. Decorate
with slices of lemon on top.  NOTE: In some parts of the country, they
use the local coconut wine  (tuba) instead of vinigar. If you use a
stronh vinigar it will cook  the fish almost right away as soon as you
pour it over the dish. The  idea is not to cook the fish entirely. It
should still be pinkish  inside so as to keep it soft and tasty  In
some parts of the country they add about 1/2 cup of coconut milk to
remove the fishy taste of the fish. In other parts they add slices of
cucumber to the dish. Some add slices of fresh tomatoes too.  This dish
goes perfectly well with Tuna, Mackerel, Cod or any meaty  fish. Some
even use the small fishes like sardines without the head  and tail and
sliced lengthwise. This can however be very inconvenient  because of
the bones. Any kind of fish can be used and the fresher  the fish the
better. This dish is used as an appetizer. It goes  perfectly with beer
or any drink of your choice. Some take it though  as a main dish with
rice.  ED MONTALVAN, P.O. Box 232, 9000 Cagayan de Oro City,
Philippines  DAVE <DAVIDG@CLAM.RUTGERS.EDU>  RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 27 MAY 1996  From the 'RECIPEinternet: Recipes from
Around the World' recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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