- 500g hiwas fish (chabeta or bilong bilong)
- 5 medium tomatoes, sliced
- 100g tamarind + 1 cup water
- 2 cups water
- 2 tbsp fish sauce
- 1 bundle talbos ng camote leaves (remove large stems)
Boil tamarind in 1 cup water. Squeeze out juice from tamarind using a fork and strainer and mix the juice in the water it was boiled in.
Arrange the tomato slices in a wide pot or pan. Put the fish on top of the tomatoes.
Pour in the tamarind juice and water. Drizzle with fish sauce.
Cook in medium heat and bring to a boil. Add talbos ng kamote leaves.
Simmer until fish is cooked through.
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