Sinaing na Isda is probably one of the famous dish from Batangas. The fish is slowly cooked in a pot with garlic, onion, salt, pepper and dried kalamias or bilimbi fruit. The dried kalamias or kamias give this dish its distinct fruity sourness similar to paksiw na isda.
Probably the most common fish to use is tulingan but fishes like galunggong, milkfish and tilapia are equally tasty. My most favorite fish to use for this kind of recipe is milkfish or bangus. I’m looking at you bangus belly. It is something to die for.
However, for this dish, my dad bought a kilo of small galunggong. Actually, my dad was the one who cooked this dish. Of all the Batangueño dishes this is his favorite. This dish can even last for several days out of the fridge.
What I love about this dish is how soft and tender the fish bone is. That can only be achieve is the fish if slowly cooked over low heat for several hours. My dad cooks this before over wood and charcoal but now the smoke him gives breathing difficulty. It may take some time to cook but its delicious especially when paired with chopped tomatoes.
In our case, my dad made enseladang ampalaya, which is basically chopped bitter gourd, garlic, onion and tomatoes, tossed together with salt. Luckily, it pairs perfectly to this dish.
Tips
Since this recipe takes several hours to perfectly cook, you need to add water as needed. And mind you, the broth of this sinaing na isda is so tasty that drizzling it on hot steamed rice is a must.
To add more flavor to this dish, add a small portion of pork fat. My dad used to do this it just so happened that it’s unavailable. If you want it spicier you can add a piece of red chili for that extra kick.
For more fish recipe, check out my Fish Dishes.
Ingredients
| 1 kilo | Small Galunggong |
| 8 cloves | Garlic, roughly chopped |
| 1 bulb | Onion, roughly chopped |
| 1 piece | Thumb – sized Ginger, thinly sliced |
| 1 handful | Dried Kalamias or Bilimbi Fruit |
| 2 Tablespoons | Salt |
| 1/4 teaspoon | Ground Black Pepper |
| 2 – 3 cups | Water |
| Banana Leaves for Wrapping |
Procedure
Thoroughly clean the fish.
Wrap together eight pieces of small galunggong using banana leave strips. Placed the wrapped galunggong in a pot.
Place all ingredients into the pot. Add only two cups of water.
Boil and simmer for 3 hours or until the fish bone is soft and tender. Add more water if needed.
Season with salt if needed.
Sinaing na Isda
Ingredients
- 1 kilo Small Galunggong
- 8 cloves Garlic, roughly chopped
- 1 bulb Onion, roughly chopped
- 1 piece Thumb – sized Ginger, thinly sliced
- 1 handful Dried Kalamias or Bilimbi Fruit
- 2 Tablespoons Salt
- 1/4 teaspoon Ground Black Pepper
- 2 – 3 cups Water
- Banana Leaves for Wrapping
Instructions
- Thoroughly clean the fish.
- Wrap together eight pieces of small galunggong using banana leave strips. Placed the wrapped galunggong in a pot.
- Place all ingredients into the pot. Add only two cups of water.
- Boil and simmer for 3 hours or until the fish bone is soft and tender. Add more water if needed.
- Season with salt if needed.
we live here in the mountains of benguet so kamias or bilimbi is not available..what can i substitute? thanks much..looking forward for your reply.
thank you for the recipe
Hi Ginivil! To be honest I don’t have any idea what to substitute with kamias. I grew up using kamias in sinaing na isda. It is a souring agent but it gives a different profile of sourness.
Try caramay as substitute