Kinilaw na isda

Ingredients:

½ kilo fish (sliced in cubes and preferrably tuna)
200 mL vinegar
3 tbsp lemon juice
1 small red onion (chopped)
2 thumb-sized ginger (chopped)
1 cucumber (sliced and seeds removed)
10 pcs red bird’s eye chilis (chopped)
Salt

Method:

Marinate the fish with lemon juice for 10 minutes.
Pour the vinegar on a bowl and add the chopped onions, ginger, and chilis. You may add more or less chilis.
Pour the vinegar on the fish.
Add salt to taste.
Add the cucumber then mix.
Refrigerate the kinilaw for 30 minutes.

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Fish Pochero

Ingredients

2 whole golden pompano with total weight of about 3 lbs(or other lean fish like tilapia, tuna and salmon), each cut into 4 slices
3 pcs saba bananas, peeled and cut into 3 bias slices
3 cloves garlic, minced
1 medium-sized onion, thinly sliced
1 cup water
1 *8-oz. can tomato sauce
¼ cup banana ketchup
3 medium-sized potatoes, peeled and quartered
15 pieces green beans, cut 2" long
1 cup freshly cooked kidney beans
3 heads small bok choi, washed and trimmed
1 Tbsp sugar
2 Tbsp fish sauce
5 Tbsp light olive oil
salt and pepper
garlic powder

Instructions

Sprinkle fish with salt and garlic powder. Let sit for about 15 minutes.
Meanwhile, in a large skillet over medium heat, fry saba bananas and potatoes in light olive oil until golden brown. Remove from skillet and set aside.
In the same skillet, fry the fish until medium brown on all sides. Remove from skillet and set aside.
In the same skillet, saute garlic and onion until onion is almost translucent. Add green beans and saute for a minute.
Add water, tomato sauce and ketchup. Bring to a gentle boil. Add sugar and fish sauce. Mix well. Season with salt and pepper to suit your taste. Simmer for about 3 minutes.
Add kidney beans and bok choi. Simmer for 3 minutes. Add fish and simmer for another 3 minutes. Transfer fish to a serving plate.
Add the fried saba and potatoes into the sauce. Toss until well coated.
Remove from heat. Transfer to the serving dish with the fish. Serve with hot rice.

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