- 60 grams ginger
- 2 pcs finger chilis
- 600 grams majorra (malacapas), gutted
- 2 tsps iodized coarse salt
- 12 pcs (160 grams) Philippine Lemon (kalamansi)
- 3 cups rice wash
Pound the ginger. Place half of it at the bottom of the claypot. Put a piece of finger chili. Put the fish accordingly. Sprinkle with salt evenly. Squeeze the kalamansi over the fish. Put the kalamansi skin and seeds in a bowl. Add the rice wash in it. Mash. Pour and strain over the fish. Put the last piece of finger chili and the rest of the ginger.
Swirl the pot gently to mix all the ingredients. Cover. Place over medium-high fire. Bring to boil. Cook for a minute.
Serve immediately, with rice and fish sauce for your dip.