Wash and prepare the anchovies. Gently twist the head and pull the innards. Squeeze the belly of the fish gently to remove the remaining innards and then pull the bone and tail to remove. Do these steps with the rest of the anchovies. Set aside.

Wash and rinse them again thoroughly and then transfer the anchovies into a bowl.

Add the minced ginger, onions, chopped red and green chilies, calamansi extract and vinegar. Lastly, season with some salt, pepper and sugar. Mix until well combined.

Cover the bowl using a plastic wrap and refrigerate for at least 30 minutes.

Give it a little stir before transferring to a serving plate. Enjoy this as an appetizer, ulam to hot steaming rice or pulutan to an ice cold beer. Yum!