1/2 kg fresh fish meat
100 mL espiso na tono/gata sa lubi(suka ang gigamit pagkumot)
350 mL sukang bahal
5 tbsp sliced onions
5 tbsp sliced ginger
1 medium sized tabon-tabon
1 large biasong
sliced siling bisaya(depende sa imo ang kadaghan)
asin og vetsin
ESTIMATED PREPARATION TIME: 20 MINUTES
PREPARATION PROCEDURE:
1. Wash and clean your fish. Cut your fish into 3D squares, scales and bones expelled. Place in a holder, include the vinegar and cover. Let sit for around 2 hours.
2. Expel the vinegar from the fish. Wash with water and deplete.
3. Include the crisply crushed coconut drain and whatever is left of the fixings. Likewise, add salt and pepper as per your taste.
4. Keep in the cooler for no less than 60 minutes.
5. Fill in as a hors d'oeuvre or present with warm white rice with barbecued or seared fish.
It is critical to utilize Calamansi rather than lemon or lime. In any case, on the off chance that it is troublesome for you to discover Calamansi, you can play with lemon or lime. 🙂
YOU'RE READY TO EAT NA....
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