Pescao en Blanco

1 fish, preferably culambal (round-eyed scad), apahap or maya-maya
Salt
2 cups rice washing
3 ripe medium tomatoes, cut crosswise about 1/4-inch thick
3 medium onions, halved
2 medium radishes, sliced diagonally about 1/4-inch thick
1 bundle pechay, trimmed and halved crosswise
1/4 cup olive oil
Rub the whole fish with salt and set aside for a while. Then cut the fish into desired number of pieces. Wash the fish pieces and put aside.
Pour rice washing into a casserole and let boil for three minutes with a little salt. Put in the fish, tomatoes and onions. When the fish is half-cooked, add the radish, pechay, and olive oil. Salt to taste.