by Ariel Jasa
Sinaing na Tawilis is a small herring or sardine-like fish that is cooked wrapped in banana leaves with dried kamias and salt.
My cousin from Taal served me this during one of my visits in Batangas. He cooked them for almost 3 hours in a clay pot using wood chunks in very low heat.
The fish and even the fish bone were so tender, and the combination of the clay pot and wood chunk gave it a smoky taste.
'Patis' is what they call the brown liquid or sauce, which was from simmering the fish in the pot. I would drizzled it on the white rice or serve on the side as dipping sauce.
1/2 kg Tawilis
3 tablespoon Salt
100 grams Pork fat
2 liters Water
2 packs Dried Kamias
1 pack Magic Sarap
Banana leaves for wrapping
1. Rub the fish with salt.
2. Wrap the fish in banana leaves, about 5 pieces each wrap.
3. Arrange the fish in the pot in this order : the pork fat underneath, the wrapped fish, then spread the dried kamias on top.
4. Add 1/2 liter water then simmer until the liquid is reduced to half.
5. Add more water, 1/2 liters at a time, simmering for 1 ½ hrs. or until the fish is soft like that of a canned sardine and the sauce is reduced to about 1 cup.
6. Serve with rice.
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