Fish Kilawin

Ingredients:
1 medium (200 g) radish, pared and sliced thinly
1 large (600 g) dalagang bukid (or any lean fish), filleted and cut into cubes
2/3 cup vinegar
1 large (100 g) red onion, chopped
2 siling haba (green chili pepper), seeded and sliced
1 tbsp minced ginger
2 stalks green onions, chopped
1 red bell pepper, chopped
1 siling labuyo (red chili), seeded and chopped


Directions:
1. Rinse and squeeze radish. Set aside. Soak fish in 1/3 cup vinegar for 30 minutes. Drain.
2. Add the remaining vinegar and the rest of the ingredients. Season with 2/3 tsp iodized salt (or 2 tsp rock salt) and 1 tsp sugar. Mix thoroughly, then chill for 1 hour or until ready to serve.

Makes 6 servings.
Rich in Vitamin C - helps fight common infections.


Source: Del Monte Kitchenomics