From the recipe collection
Tabon-Tabon Sawsawan
Cloudy tabon-tabon extract mixed with vinegar, calamansi, ginger, onion, tomato, and chili into a Northern Mindanao sawsawan for grilled seafood.
- Prep time
- 20 min
- Cook time
- No cooking
- Yield
- Makes about 1 1/2 cups
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Cut tabon-tabon carefully and scoop the brain-like pulp with a clean spoon.
- Grate or mash pulp into half the vinegar, kneading and squeezing until the liquid turns cloudy white.
- Strain through a fine sieve, pressing the pulp, then discard fibrous solids and seed.
- Whisk in remaining vinegar, calamansi, salt, sugar if using, and pepper.
- Fold in onion, tomato, ginger, and chilies.
- Rest refrigerated 15 minutes and taste with grilled fish rather than by itself.
- Adjust with vinegar for sharpness or water by the tablespoon if too astringent.
- Serve cold and refrigerate leftovers for no more than 2 days.