Cook Book Recipe

Ingredients:

• 1 medium (200g) radish pared and sliced thinly
• 1 large (600g) dalagang bukid (or any lean fish) filleted and cut into cubes
• 2/3 cup Del Monte Vinegar
• 1 large (100g) red onion, chopped
• 2 pcs silling haba, seeded and slices
• 1 tablespoon minced ginger
• 2 stalks green onion, chopped
• 1 red bell pepper, chopped
• 1 pc siling labuyo, seeded and chopped

Procedure:

• Rinse and squeeze radish. Set aside
• Soak fish in 1/3 cup Del Monte Vinegar for 30 minutes, drain.Add the remaining Del Monte vinegar and the rest of the ingredients.
• Season with 2 teaspoons rock salt and 1 teaspoon sugar.
• Mix thoroughly, and then chill for 1 hour or until ready to serve.
• Radish serves as extender to fish

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