Bonito with starfruit in salty water
500 gr bonito/tuna
6 cm jahe (ginger), crushed
3 elimbing wuluh (sour starfruit)
500 ml water
1 tbsp salt
1 lime (juice)
Cut the fish into pieces, the tomato into parts and the belimbing into slices. Heat in a wok the water and add the salt, the fish, the jahe and the tomato and let it simmer slowly for 10 minutes. Then add the lime juice and the belimbing and let it simmer for 10 minutes more until its cooked.