Filipinos loves paksiw. Paksiw na lechon, isda, etc. they love it all! There is something about the taste of this type of dish that reminds me of fiestas (festivals) and it never fails to bring about the feeling of merrymaking. If you have tried lechon paksiw (pork) and you loved it, there should be nothing that can stop you from trying out the recipe that I will share with you today– paksiw na dulong!
For those who are now aware about what a dulong is (silverfish), this is a type of fish that is very rare but nevertheless, delicious. This type of fish is as small as dilis, may be a bit bigger but almost the same size and have a silver color, hence the term silverfish.
Paksiw Na Dulong Cooking Ingredients:
* 1 pound of dulong (silverfish)
* 5 cloves of garlic, sliced and crushed
* 2 tbsp of ginger, sliced thinly
* ¼ cup of vinegar
* ½ cup of onion, sliced thinly
* 1 tbsp of patis or fish sauce
* 1/8 cup of water
* 3 tbsp of cooking oil, preferably olive oil
* 10 pieces of pamintang buo
* 3 pieces of chili (fresh or dried)
* 1 stalk of fresh spring onions (for garnish)
* 4 pieces of dahon ng laurel or bay leaf
* add salt and pepper to taste
How To Cook Paksiw Na Dulong:
1. Wash the dulong in running water then drain. Continue doing this until you think that the dulong is all ready for cooking.
2. Place cooking pan over medium heat then add half the amount of the given onion, garlic and ginger. Stir and cook for a while.
3. Add the washed dulong on top of the cooked ingredients in the pan.
4. Stir a little then pour the needed amount of patis (fish sauce), water, vinegar and the cooking oil of your choice.
5. Taste the resulting mixture. Add salt and pepper as needed.
6. Get the remaining slices of garlic, ginger and onion the place it on the pan.
7. Get the pieces of pamintang buo then sprinkle it on top. After that, place the bay leaves or dahon ng laurel on the pan.
8. Continue cooking this over medium fire and allow it to boil.
9. Once it starts to boil, reduce heat to a low and allow it to simmer. Wait for it to get cooked or when the liquid has already evaporated.
10. When the amount of liquid is already reduced to half, stir carefully.
11. When almost cooked, add the chili peppers.
12. Turn off the stove then transfer the dish into a serving pan. Garnish with fresh spring onion.
Serve hot with a plateful or rice. Enjoy!
Image Credits: http://cookin4two.blogspot.com/2013/02/paksiw-na-dulong.html
Recipe Inspired By: http://www.tilawanta.com/2012/03/paksiw-na-dulong-o-lubo-lubo-silverfish.html
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