Fish stock
5 cups water
2 pcs. whole calamansi
1 stalk lemon grass (tangad)
salt, pepper, vetsin to taste
Fish bones and skin
*Mix all inredients in saucepan and cook until it boils. Lower heat and simmer for 10 minutes. Set aside.
1 tbsp. olive oil
2 cloves garlic, pounded and chopped
1 pc. thumbsize ginger, chopped
1 cup radish, cut in strips
1 cup carrots, cut in strips
1 cup scallops, sliced
green onions, cut fine for garnishing
egg noodles
chili sauce
salt, pepper, vetsin to taste

In sauce pan, saute garlic and ginger in olive oil. Add radish and carrots and cook until crisp tender. Strain soup stock into vegetables. Add scallops and simmer for 5 minutes or until scallops are cooked. Season to taste and add chili sauce if desired. Pour on top of cooked egg noodles. Serve hot.

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