- 6 medium size biya
- 1/3 cup vinegar
- 3 fresh long chili peppers
- 2 cloves garlic, minced
- 2/3 cup thick coconut cream
- 2 bundle pechay or any leaves
- yellow ginger
- salt to taste
- Clean fish and cut into desired sizes.
- Sprinkle with salt and place fish in pot.
- Add ginger, vinegar and pepper.
- Let boil.
- Add coconut milk and pechay. continue to cook for a few more minutes. (Alagaw leaves or okra, or eggplants may be added too).
Credits to: marrecipe.blogspot.com