J
Jeanh
Guest
INGREDIENTS:
½ kg. fish, cleaned and trimmed
1 pc. 2-inch ginger, sliced into strips
1 cup vinegar
2 pcs. finger chili
patis
PROCEDURE:
Combine all ingredients in a pot.
Cover.
Bring to then boil.
Add patis to taste.
Reduce heat to simmer until fish is cooked and broth is almost dry.
Serve.
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½ kg. fish, cleaned and trimmed
1 pc. 2-inch ginger, sliced into strips
1 cup vinegar
2 pcs. finger chili
patis
PROCEDURE:
Combine all ingredients in a pot.
Cover.
Bring to then boil.
Add patis to taste.
Reduce heat to simmer until fish is cooked and broth is almost dry.
Serve.
You do not have permission to view the full content of this post. Log in or register now.
