August 1, 2008
1/2 kilo dilis (anchovies) or lapu-lapu fillets
water for blanching fish
3 pcs onion, diced
3 cloves garlic, minced
white vinegar (sukang Paombong)
1 tbsp sugar
salt and pepper to taste
2 pcs chili pepper, chopped (optional)
1. Boil water in a pot. Put in fish fillets and stir.
2. When fish turns white, remove from heat. Drain.
3. Put fish on a platter. Add vinegar, salt and pepper, and sugar. Stir sauce before serving.
* An alternative way is to marinate the fish in vinegar, salt and pepper. Refrigerate the fish for about 1 hour
or until it turns white. If desired, chill the fish, arrange on lettuce leaves, and garnish with chopped chili pepper before serving.