September 20, 2010
1/2 k. tabios (fish native to Bicol, considered one of the smallest fish in the world)
1 thumb-size ginger, sliced
1 small onion, sliced
1/4 cup vinegar
2 bird’s eye chili (siling labuyo), chopped
1. Heat oi and saute tabios with ginger and onion.
2. Add the vinegar and bird’s eye chili. Allow to simmer for 5 minutes or until the Tabios is cooked.