This versatile recipe is often adapted to include prawns, cockles, clams or even lobsters. Its characteristic sour broth is achieved with the addition of sour star fruit, which can be substituted with ripe guavas, green tamarind pods or the juice of kalamansi limes and tomatoes.
Ingredients: (Serves 4-6)
- 1.25 liters (40 fl oz / 5 cups) rice water
- 5 sour star fruit
- 2 limes, juice extracted
- 2 tomatoes, cut into quarters
- 1 aubergine (eggplant/brinjal)
- 600 g/1 lb 5 1⁄3 oz Milk fish, Pomfret, perch or trevally steaks, cleaned
- 3 stalks water convolvulus
- Salt to taste
- Ground white pepper to taste
Method:
Place one-fifth of rice water in an earthenware pot or non-aluminium saucepan and bring to the boil. Add sour starfruit and cook until soft. Mash in pot and lower heat. Keep temperature constant by adding ingredients slowly, one at a time.
Add remaining rice water, then lime juice, tomatoes and aubergine. Cook for I 2-15 minutes, or until vegetables are soft.
Slowly add fish and cook for 5 minutes.
Finally add water convolvulus and stir in salt and pepper to taste.
Cook for another 2 minutes, then remove from heat. Serve hot with rice.
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