I haven't had this dish for quite sometime now. My mother who always complains about food, doesn't like it, maybe weird tastebuds come with getting old. It's just a thought because my mother is like that! Years ago, when she was still young, she loved food, cooking and had a big appetite. I can still picture her using her hands while eating and having her one knee on the seat while munching the food. Now, having diabetic neuropathy, she has a hard time holding a spoon let alone use her hands.
Now, my hubby is around, taking his vacation from work. My kiddo and I have someone to share it with! It's one of our favorite "ulam" (viand), specially with garlic fried rice. We like sucking the fish head ... yum! c",)
Good for 2-3 servings.
- 3 pcs (1/2 kg) of tilapia, scaled and gutted
- 50 grams ginger, pounded
- a piece of finger chili
- a teaspoon of rock salt
- 1/2 cup of white vinegar
- a cup of water
In a stainless casserole, put half of the ginger at the bottom. Put the fish. Add in the rest of the ingredients. Do not mix, just swirl the pan. Cover. Place over medium-high heat. Bring to boil. Let it boil for a minute before removing the cover. Then, lower fire to medium-low. Cook without the lid on for 10-12 minutes or until soup whitens.