Sinaing na Galunggong sa Kamias

Method

1. Rinse the fish briefly under cold water, drain well, and pat the cavities dry. Season lightly with fish sauce.
2. Line the bottom of a wide heavy pot with kamias, ginger, garlic, onion, and peppercorns.
3. Arrange the galunggong in a single snug layer so you will not need to stir once cooking begins.
4. Pour in water, vinegar if using, and oil. Bring to a boil uncovered and leave undisturbed for 3 minutes.
5. Lower the heat, cover, and simmer gently 25–35 minutes, spooning broth over exposed fish only if necessary.
6. When the kamias has softened, press a few pieces into the broth without moving the fish.
7. Uncover and reduce 5–10 minutes, until the broth tastes concentrated but the pot is not dry. The fish should flake at the thickest part while holding its shape.
8. Add chili if using, adjust fish sauce, and rest 5 minutes before serving with rice.