Ingredients

  • 2 pounds of fish (skipjack, mullet, dolphin or any island fish), sliced about 2 inches thick
  • ½ onion, sliced
  • ¼ cup of vinegar
  • 1/2 of water
  • 1 clove of garlic, mashed
  • 1 green pepper, sliced
  • 1 ½ cups of rich coconut milk
  • Salt and pepper to taste

Put all of the ingredients in a kettle and cook for about 20 minutes on medium heat.
Add coconut milk last and remove from direct heat.
Do not boil. Serve hot with steamed rice.

By Madeleine Z. Bordallo

Editor’s Note: Recipe from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985.
Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association)

Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.