- a large (50 grams) chunk of ginger, bruised lightly
- 7 large pcs (100 grams) Philippine lemon (kalamansi)
- 1/2 kg ponyfish (sapsap)
- 1/2 tbsp iodized coarse salt
- 2 pcs finger chili
- 1-2/3 cup of rice wash or water
Clean the fish, carefully removing the gills and internal organs. Drain.
In a casserole, put half of the ginger at the bottom. Place the fish accordingly. Squeeze the kalamansi over the fish, straining the seeds.
Put the seeds and kalamansi skin & pulp in a bowl. Pour rice wash. Using your hand, mash several times.
Pour the liquid over the fish, run through a strainer. Sprinkle salt. Add the chili and the rest of the ginger. Cover.
Place over medium-high fire. Bring to boil. Bubble away for a minute.
Serve with rice and any vegetable dish with coconut cream.