Instructions: Heres a favorite delicacy served in the Southern parts of the Philippines.

Each area however uses ingredients norrmally found exclusively in the area only. The preparation however remains the same and the ingredients listed here are the ones commonlu used in most areas.

Rinse the fish with water once and with vinigar once but swiftly. Put in a bowl. Sprinkle on top the ginger and the onions. Squeeze out the juice of 2 lemons on the mixture. Add the Vinigar, the cayenne pepper (crushed) and salt to taste. Mix everything slowly so you dont crush the fish. Decorate with slices of lemon on top.

NOTE: In some parts of the country, they use the local coconut wine (tuba)

instead of vinigar. If you use a stronh vinigar it will cook the fish almost right away as soon as you pour it over the dish. The idea is not to cook the fish entirely. It should still be pinkish inside so as to keep it soft and tasty

In some parts of the country they add about 1/2 cup of coconut milk to remove the fishy taste of the fish. In other parts they add slices of cucumber to the dish. Some add slices of fresh tomatoes too.

This dish goes perfectly well with Tuna, Mackerel, Cod or any meaty fish.

Some even use the small fishes like sardines without the head and tail and sliced lengthwise. This can however be very inconvenient because of the bones. Any kind of fish can be used and the fresher the fish the better.

This dish is used as an appetizer. It goes perfectly with beer or any drink of your choice. Some take it though as a main dish with rice.

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