INGREDIENTS:
- Local fish of choice (scaled, gutted, sliced into halves, and seasoned with salt and pepper)
- Vinegar
- Young mango leaves (1 per piece of fish)
- 1 head garlic, crushed (you may use more)
- 3 pcs onions, sliced
- 1 thumb sized ginger, crushed
- 1 tbsp of ginamos or Ilonggo bagoong (if available)
- Salt, to taste
- Black pepper, to taste
- Siling labuyo
- Cooking Oil
HOW TO COOK:
- Combine all the ingredients (except for the fish, mango leaves, sili, cooking oil) in a bowl and mix together.
- Adjust the taste according to your preferrence.
- Add- in the fish and gently mix with your hand for about 3 minutes.
- Wrap each fish with mango leaves and place in a thick pan or clay pot.
- Pour all the marinade on top then add the siling labuyo.
- Apply medium heat and wait for it to boil, uncovered.
- When it starts to boil, lower the heat to its lowest and simmer covered for at least 1 hour or until the marinade is almost gone.
- Pour the cooking oil before transferring the dish to a plate.
- Drizzle more cooking oil upon serving. Enjoy!
IMAGE: cebuphotoblogph.com
Also try: Paksiw Na Bangus
