Paksiw na Dulong, Silverfish Cooked in Vinegar

Paksiw na Dulong
Paksiw na Dulong, Silverfish cooked in Vinegar. Dulong when in season always available in wet fish markets in Metro Manila, they are usually caught in open seas and arrive in the market ice chilled or frozen. When is season silverfish prices get so cheap and most will end up as dried silverfish. Mos Pinoy are usually undecided on how it is cooked and most will cooked it as tortang dulong or the quickest method cooked as paksiw.

Paksiw na Dulong, Silverfish Cooked in Vinegar Recipe

The silverfish I bought was not really fresh, I was hoping that I could cooked sinigang na dulong but ended up cooking it as paksiw na dulong, here is the recipe.

Ingredients:

1/2 kilo silverfish
2 thumb size ginger, cut into slivers
3-4 cloves garlic, crushed
1/2 small onion, chopped
2-3 green long chili
3-4 stalks spring onion, cut into 2” length
1/2 tsp cracked peppercorns
1/4 cup vinegar
2-3 tbsp. cooking oil
salt to taste

Cooking procedure:

Paksiw na Dulong, Silverfish Cooked in Vinegar

In a small pan place the ginger, garlic, onion and cracked peppercorns at the bottom. Place the silverfish over the aromatic ingredients. Add in the vinegar and about 1/3 cup of water. Season with salt to taste and place the green chili and spring onion on top. Bring to a boil and simmer at low to moderate heat until most of the liquid has evaporated. Add in the cooking oil and continue to cook until almost dry and it start to sizzle carefully string occasionally. Serve with fish sauce with kalamansi dip.

2 comments:

Dinah said...

I have eaten silverfish fried, but never cooked in vinegar. I am intrigued, i just can't quite imagine how it tastes?

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Paul said...

It is DELICIOUS!

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