Fish Sinigang In Kamias Fruit Recipe

INGREDIENTS:

• Half Kilo Lapu-lapu, sliced
• Olive Oil
• Salt
• Pepper
• 3 cups Water
• 1 cup Chopped Kamias or Bilimbi Fruit
• 4 pieces Tomatoes, quartered
• 6 cloves Garlic, chopped
• 1 bulb Onion, sliced
• 1 1/2 thumb-sized Ginger, crushed and chopped
• 1 10-inch sized Raddish, sliced diagonally about half centimeter thick
• 2 pieces Eggplant, sliced diagonally about half centimeter thick
• Bunch of Kangkong Leaves or Water Spinach
• Fish Sauce to taste
• 1 green long chili

INSTRUCTIONS:

1. Preheat oven to 240 degrees Celsius.
2. Drizzle fish with oilve oil. Season with salt and pepper. Bake for 30 minutes.
3. Combine water, kamias, tomatoes, garlic, onion and ginger. Boil and simmer for 20 minutes. When the tomatoes and kamias are tender, mashed to release its flavors.
4. Add baked fish and raddish and simmer for 3 minutes. Add eggplant and simmer for another 3 minutes. Add kangkong leaves and chili and simmer for another 1 minute. You can cut the chili into two for a spicier soup. Season with fish sauce to taste.

Source: Kusina Ni Teds

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