Kinamatisang Daing at Nilagang Saba

Kinamatisang Daing at Nilagang Saba is my suggestion for a meat free holy week dish. Most Pinoy Christians in particular observed the Holy Week with meat free meals and dried fish is the choice of food next of course to the fish. Some of would rather have fresh fish for the reason of course people like fresh food. But for those who have been in the tradition of having dried fish meals during the Lenten Seasons I would like to share my Kinamatisang Daing at Nilagang Saba.

This is not the first time that I have made tomato sautéed dried fish, several years ago I had shared my Sarciadong Daing that have made it to countless Pinoy homes. The recipe of my Sarciadong Daing was more sophisticated which require a lot of ingredients on a very simple dish.

Simple it is my Kinamatisang Daing at Nilagang Saba is a trimmed down version of my Sarciadong Daing dish. I have limited my sautéing ingredients to the basic, tomatoes and onions. I have to add in some kinchay for the kick, and chopped spring onion for the garnish.

Why with Nilagang Saging Na Saba, I have learned that the salty bulad or dried fish goes well with boiled saba. It make sense, most Bisaya love boiled saba dipped in guinamos check that post here, Nilagang Saging na Saba at Bagoong.

As I have mentioned above cooking my Kinamatisang Daing at Nilagang Saba is very simple, here is the recipe.

Ingredients:

200 grams meaty dried fish.

2 pieces medium size onion, sliced into rings or chopped coarsely

5-6 pieces medium size onion, chopped coarsely

2 tbsp chopped parsley, kinchay

spring onion for garnishing

cooking oil

Cooking Procedure:

Soak the dried fish for 30 minutes to 1 hour, drain till dry or wipe with kitchen paper towels. In a frying pan fry the dried fish in batches, drain excess oil and keep aside. In a wok or another pan heat 2 to 3 tbsp. of cooking oil until it start to smoke. Add in and stir cook the onion and tomato, add in some kinchay and spring onion, stir cook until the tomatoes and onions are wilted. Add in about 1/2 to 2/3 cup of water and bring to a boil. Then add in the fried dried fish and simmer for 2 to 3 minutes or until the liquid is reduced to about half. Serve with spring onion garnishing and with boiled plantain banana.