Paksiw na Dilis sa Dahon ng Saging

Paksiw na Dilis sa Dahon ng Saging
Paksiw na Dilis sa Dahon ng Saging. Banana leaves are used to wrap small fish like the dilis to prevent from disintegrating during cooking, this is usually done with Paksiw na Isda, Sinaing na Isda and Pinais na Isda where the fish are tend to be cooked longer time. For my version of Paksiw na Dilis sa Dahon ng Saging,I just half wrap the dilis to form about 10 to 12 pieces each bundle. On some versions the dilis are wrap and seal in a pouch or packets but I though in a way the fish would be sealed out from the cooking liquid, seasoning and aromatics.

Paksiw na Dilis

Another extra ordinary that I did was to remove the gills and guts of each every fish, this will take a lot of work and time but, you end up with a cleaner Paksiw na Dilis and without the bitter taste assonated with the dilis guts and innards.

Here is the recipe of my Paksiw na Dilis sa Dahon ng Saging, enjoy.

Ingredients:

1/2 kilo dilis
1/2 head garlic, crushed
2-3 thumb size ginger cut into thin slices
1/4 cup vinegar
1-2 pcs. long green chili
cooking oil
salt
banana leaves
  
Cooking procedure:

Paksiw na Dilis sa Dahon ng Saging - Cooking Procedure

Remove gills and innards by cutting the under belly up to the head of each dilis. Wash fish thoroughly drain. Cut the banana leave to form into 2” width bands. Lay one ban of banana leaf on a flat surface arrange 10 to 12 dilis and roll wrap tightly with the banana leaf to form a roll. Do this on the rest of the dilis. In a pot put in half of the garlic and ginger at the bottom then arrange the dilis rolls side by side on over the garlic and ginger. Now add in the rest of the garlic and ginger over the top, add in the vinegar and about 1/2 cup of water. Season with salt to taste and drizzle with cooking oil. Add the long green chili on top. Cover and simmer in medium heat for 10 to 15 minutes or until fish are cooked and most of the liquid has evaporated. Serve hot with fish sauce, chili and kalamansi dip and a lot of rice.

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