PESANG DALAG

              1 medium-sized dalag or fish
              2 tablespoons cooking oil
              2 cloves garlic, minced
              1 thumb-sized ginger, sliced thinly
              1 small onion, quartered
              4-6 cups rice washing
              6 pieces peppercorn
              1 small cabbage, quartered
              2 stalks leeks
                 salt and patis
      Clean then dip the fish in boiling water with a little vinegar.
      Remove dark skin by scrapping off with a knife.

      Cut into serving pieces and salt to taste.
      Heat oil and saute garlic, ginger and onions.
      Add the fish and pour rice washing.
      Add peppercorn and vegetables.
      Serve to taste.
      Serve with misu tomato sauce.
            MISU-TOMATO SAUCE
          1 tablespoon cooking oil
          2 cloves garlic minced
          1 small onion, chopped
          4 small tomatoes chopped
          2 tablespoons misu salt to taste
     Heat oil and saute garlic until brown.
     Add onion and tomatoes.
     Cook a little while and add misu and mash.
     Add stock from pesang dalag as needed.
     Cook a little more and season to taste.