Ingredients:
- 4 pcs medium sized Tulingan ( tail removed, sliced into halves)
- 1.5 cups kamias / bilimbi (julienned diagonally)
- 1 cup pure coconut cream
- 1 cup diluted coconut milk
- 6 cloves garlic (peeled and crushed)
- 1.5 cup ginger (peeled and crushed)
- 1 large onion (peeled and sliced thinly)
- 3 bay leaves
- 3 long green chilies
- bock choy or swiss chard
- 2 stems of lemon-grass (crushed)
- vinegar or sinigang mix
- salt and pepper
Procedure:
- Make a flat bed of the kamias at the bottom of a thick-bottomed pan.
- Place the fish side by side on top.
- Add the rest of the aromatics on top of the fish.
- Sprinkle sinigang mix and vinegar.
- Season with salt and pepper.
- Add the coconut milk.
- Stew the fish on high heat until half-cooked. Remove the fish and set aside.
- Pour the coconut cream and allow to simmer until the sauce becomes oily.
- Add back the fish and continue simmering on medium to low heat.
- Add the chilies and the bok choy or swiss chard.
- Adjust the taste with fish sauce.