Ingredients:
- ½ k . tabios( fish native to bicol, considered one of the smallest fish in the word)
- 1 thumb – size ginger, sliced
- 1 small onion, sliced
- Cooiking oil
- ¼ cup vinegar
- 2 bird’s eye chili( siling labuyo), chopped
Cooking Instructions:
- Heat oil and saute tabios with ginger and onion.
- Add the vinegar and bird’s eye chili. Allow to simmer for 5 minutes or until the tabios is cooked.
