September 9, 2009


1 whole fish (e.g. maya-maya or alumahan), gutted and washed
1 cup vinegar
4 medium-size tomatoes, sliced
1 thumb-size ginger, peeled then sliced
2 pcs. green finger pepper (siling panigang)
1 cup water
1 head garlic, crushed
1 cup coconut cream (first extract or kakang gata)

1. Place all the ingredients in a deep saucepan except coconut cream. Allow to simmer for 20 minutes.
2. Gradually add the coconut cream and allow to simmer some more for a few minutes. Server hot.

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