- Prepare salted ice, the put in freezer.
- Prepare salted ice with water. Put in chiller.
- Mix radish, green and red bell pepper, red onion, cane vinegar dressing and chili. Chill.
- Put in chiller the calamansi juice, coconut mil and cane vinegar dressing separately.
- Cut the fish into quarter. Remove the bloodline. Remove the skin.
- Put the cut fish in salted ice water for few minutes, then dry the fish in tissue paper.
- Plastic wrap the fish, put it in a salted ice with foil as a barrier, then chill.
- Cut the fish into medium dice, put in a bowl.
- Add cane vinegar dressing, then chill.
- Get the fish from the chiller, then squeeze out the liquid. Bring back to chiller.
- Mix the cold fish with the cold calamansi, vinegar cane dressing and coconut milk.
- Mix in the chilled radish mixture.
- Add chili.
- Add a little bit of fish sauce.
- Let it rest for 2 minutes, then chill.
- Transfer to plate and add a little bit of the remaining liquid.
The Insured Traveler 
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