Good for 4 servings.
3 cups rice wash*
150-180 grams tamarind fruit (sampalok)
1 large plump tomato, quartered
1 medium red onion, quartered
1/2 kilo of smooth-tailed trevally (salay-salay)
2 pcs finger chilis
2 tsps iodized coarse salt
*water used in rinsing rice before cooking (3rd wash) or most commonly known in local language as “tubig ng hugas bigas”
Using a claypot or earthpot, pour 2/3 of rice wash, tamarind fruit, tomato and onion. Place pot cover. Bring it to a boil over medium-high heat. Adjust heat from medium to low and simmer for 15 minutes.
Adjust heat to medium and carefully place the fish one by one. Arrange it properly. Then add the chilis and season with salt. Pour the rest of the rice wash water. Gently, swirl and shake the pot to incorporate the ingredients without mashing the fish. Place back pot cover and bring it to a boil. Let it boil for one minute.
Serve hot and with warm cooked rice and fish sauce, for your dip.
Enjoy and happy cooking!!