FISH KILAWIN

INGREDIENTS:

1 medium (200g) radish, paired and sliced thinly

1 large (600g) dalagang bukid (or any lean fish) filleted and cut into thin cubes

2/3 cup vinegar

1 large (100g) red onion chopped

2 siling haba and seeded and sliced

1tbsp. minced ginger

2 stalks green onion, chopped

1 red bell pepper chopped

1 siling labuyo, seeded and chopped

HOW TO COOK:

1. Rinse and squeeze radish, Set aside. Soak fish in 1/3 cup vinegar for 30 minutes. Drain.

2. Add the remaining vinegar and the rest of ingredients. Season with 2/3 tsp. iodized salt and 1tsp sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.