1/2 kilo milkfish
salt
4 tbsps cooking oil
50 grams ginger, cut into strips
1/2 clove garlic, minced
2 large onions, sliced thinly
4 pcs red tomatoes, sliced thinly
1/4 cup miso
3 tbsps fish sauce (patis)
3 cups hugas-bigas
1 cup tamarind juice (boiled, mashed, strained)
3 pcs finger chilis
1 medium raddish, cut at 1/2" thick diagonally
a bunch of mustard leaves
Sprinkle salt on both sides of the fish then lightly fry. Set aside. Saute garlic and ginger then add onions and tomatoes. Pour fish sauce and miso. Keep stirring until mixture is cooked and pasty. Add the rice wash, fish, chilis, raddish and tamarind juice. Stir gently. Simmer in low fire for 10 minutes and then add mustard leaves. Cook until done. Serve immediately. Goes best with patis-sili as sawsawan. Yum yum!!!
