Ingredients
1 head lapulapu fish
4 slices ginger
2 med. Tomatoes, diced
6 burong mustasa leaves
½ head baguio petsay
1 small onion sliced
2 radishes, quartered
Sesame oil patis
Saute ginger and onion.
Add tomatoes and enough water for broth.
Season with patis and simmer.
Add fish head, radish and mustasa.
Cook until done.
Add a few drops of sesame oil before serving.
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