1.5 kg fresh Ayungin (always available in Marikina wetmarket)
200 grams kamias (bilimbi)
150 grams diced tomatoes
1 medium size onion diced
1 bunch of mustasa (green mustard leaves)
3 long green chili
In a saucepan, boil 3 cups of water add the kamias, tomatoes and onion, simmer for 5 minutes, take the kamias out and squeeze with the back of the spoon and put it back in the pan, add the fish, cover and simmer for another 5 minutes, add the chili and mustasa leaves, add salt to taste, boil for a minute and take it off the fire. serve with cooked white rice and patis Enjoy!
Photo by Jaycee de Asis