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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