Sinaing na Bilong Bilong or Moonfish cooked in sour broth. Otherwise known as isdang Chabita, Hiwas, and Sapatiro is a favorite native recipe in the Philippines. This recipe is best cooked in a large claypot, with wilted banana leaves, dried kamias and sampaloc fruit to get the authentic native taste of Sinaing na Isda. Happy cooking and enjoy!
Sinaing na Bilong Bilong
INGREDIENTS: 1 kilo Bilong bilong Fish (Moonfish) 1 cup dried kamias, soaked in water 1 cup Tamarind fruit, wash & cracked ¼ kilo Pork fat & skin ½ cup rock salt pepper, to taste banana leaves, wilted
INSTRUCTIONS: 1 Clean and prepare bilong bilong. Once the fish is cleaned well, sprinkle it with salt all over. 2 In a deep pan, add little oil and fry up the pork fat and skin until soft enough, then remove pork. 3 Fry the fish slightly. Tie it up with wilted banana leaves to prevent from getting mash while cooking (optional). 4 In a large clay pot (palayok), layer the fish and top it with pork fat,dried kamias, and tamarind fruits. 5 Season with generous salt and pinch of pepper on top. 6 Pour just enough water to keep the fish submerged). Bring to a boil and adjust heat over low until all the water almost evaporates. 7 When there’s little water left, turn off the heat. This is what they call patis ng isda. 8 Remove the fish from the broth and transfer to a serving dish lined with wilted banana leaves. 9 Serve the fish with fresh slices of tomatoes, onions and kamias. Or you may also fry the fish until golden brown along with the kamias. Serve and enjoy!