'Was going through the kitchen tools I brought with me from the city when I saw the big black clay pot I bought in QC memorial circle like around 3 years ago. I never got the chance to use it since cooking with charcoal isn't allowed in the condo where I was staying at that time. NOW IS THE TIME, yey! I made this sinaing years ago but with a different fish, no banana leaves, and with just a plain casserole. It was good but something was lacking. After making this one again, I realized it was the banana leaves and the low fire simmering for 3 hours. It was sinigang-pinangat-paksiw all rolled into one deliciousness. Make sure that you turn down the heat to its lowest temperature to achieve this. Don't cover it except for another set of banana leaves. Keep on checking that there is still water at the bottom of the pan ( I didn't have this problem with the clay pot but I did with the casserole). Oh by the way, the way to really enjoy the flavor is to have each of the ingredient in one mouthful -- pork fat, fish, kamias, cayenne pepper. Hay sarap, Lord!!! Goodluck and enjoy it with a heaping mound of hot rice.
Ingredients:
Procedure:
Ingredients:
- 6 thick slices of tuna or mackerel (steak style)
- 3 cups pork fat (sliced bite size)
- 3 cups belimbi / kamias (sliced diagonally)
- 20 slices lemon (optional)
- 1 big red onion (sliced)
- 6 cayenne peppers
- salt & pepper
- water
- banana leaves
Procedure:
- Layer belimbi slices and onions at the bottom of a thick pan (cast iron or clay pot preferred).
- Sprinkle about 3-4 tbsp of rock salt.
- Add about 2 tbsp of coarsely ground black pepper.
- Layer the pork fat slices flat on the veggies.
- Season all fish steaks with salt and pepper.
- Place a slice of lemon on each fish steaks and rover/roll in banana leaves.
- layer each wrapped fish steaks side by side in the pan.
- Add the cayenne peppers.
- Season again with salt & pepper.
- Pour water enough to cover the wrapped steaks.
- Cover the pan and let boil on medium-high heat.
- Once boiling, lower the heat to low and simmer uncovered until water is 2/3 gone.
- Serve each fish steak in a soup bowl together with the banana leaves, slices of belimbi, lemon, onion, pork fat, and cayenne pepper.
- Include some of the salty-tart broth.
- Serve hot.