3 tulingan fish (medium to large)
15 small sigarilyas / kalamismis, both tip cut (up to 50 sigarilyas can be added)
3 small siling panigang or 1 large siling panigang
2 onions, sliced
1 clove garlic, minced
1 cup water
1 cup vinegar
1/4 teaspoon black pepper
salt to taste
1) Wash fish. Remove all entrails. Most fish vendor will do this part for you.
2) Make a diagonal slice on each side of fish. The slice will permit better penetration of flavor.
3) Arrange fish, kalamismis, onions, garlic, pepper and siling panigang in a pot. Add water and bring to boil until the kalamismis/sigarilyas is tender. Sigarilyas will shrink with brownish color – tender indication.
4) Add vinegar and salt. Continue boiling for 30 minutes. Adjust the amount of salt and vinegar according to your taste preference.