Hasa-Hasa Sa Luyang Dilaw

A simple fish dish using Mama Sita’s Coco Nectar Vinegar with a hint of turmeric.  

Cooking Time: 10 mins

Serves: 5-8

Main Ingredients: Fish

Cooking Style: Braised, Fried

Collection: Salo-salo

Difficulty: Beginner


  1.  Fry fish and set aside. Discard the oil.
  2. Heat 1 tbsp cooking oil. Sauté onion and turmeric. As the onion wilt, add the water, Mama Sita’s Young Coconut Vinegar, sugar, salt and pepper. Cook over high heat and bring to a boil but do not stir.
  3.  Add the fish and continue cooking for another 5 minutes.
  4. Stir in the dissolved cornstarch and continue cooking for another 3 minutes or until the sauce thickens. Serve immediately.





2 tbsp

30 ml

Mama Sita’s Sukang Tuba

5 pcs

500 g

Hasa-hasa or Mackerel, cleaned and cut into serving pieces

1/2 cup

125 ml

Oil, for frying fish

1 pc

20 g

Onion, sliced

1 pc

15 g

Luyang Dilaw (turmeric), thinly sliced

1 tbsp

15 ml


3/4 cup

187 ml


4 tsp

20 g


1 tsp

5 g

Cornstarch, dissolved in 2 tsp (10 ml) water

to taste

Black Pepper, crushed

to taste


See Also:

Cooking Style: Braised, Fried