3 tulingan fish (medium to large)
15 small sigarilyas / kalamismis, both tip cut (up to 50 sigarilyas can be added)
3 small siling panigang or 1 large siling panigang
2 onions, sliced
1 clove garlic, minced
1 cup water
1 cup vinegar
1/4 teaspoon black pepper
salt to taste
1) Wash fish. Remove all entrails. Most fish vendor will do this part for you.
2) Make a diagonal slice on each side of fish. The slice will permit better penetration of flavor.
3) Arrange fish, kalamismis, onions, garlic, pepper and siling panigang in a pot. Add water and bring to boil until the kalamismis/sigarilyas is tender. Sigarilyas will shrink with brownish color – tender indication.
4) Add vinegar and salt. Continue boiling for 30 minutes. Adjust the amount of salt and vinegar according to your taste preference.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.