INGREDIENTS
2 cups fresh 'dulong'
½ cup white vinegar
Salt
Pepper
I/2 bulb onion (medium-sized)
8 gloves of garlic
½ inch ginger
PROCEDURE
1. Remove
the head and bones of the small fishes
(dulong). What would be left are the white pieces of flesh only.
2. Wash
thoroughly, taking care not to grind the flesh into small pieces.
3. Drain
the water thoroughly and set aside.
4. Prepare
the onion, garlic and ginger by slicing them into thin strips half the size of
the small fish.
5. Place
the fish into a clean container and add the vinegar.
6. Add
all the ingredients and mix, taking care not to reduce the fishes into pulps.
7. Add
salt and pepper to taste.
8. Let
it marinate for 30 minutes to one hour.
9. After
the vinegar ‘cooked’ the ‘dulong,’ you can now serve it fresh.
TIPS
1. Only
make use of FRESH fish (dulong). If the fish is not freshly caught, you can get
sick.
2. Wash
thoroughly because there may be contaminants from the water.
3. Try
this only when your stomach is not ultra-sensitive to raw foods.
4. This
is usually prepared by fishermen, when out fishing.
5. This
is also good as an appetizer when drinking wine or alcohol.
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