One of the most horrible looking preparations I have made recently. (After some point of my blogging life, I became conscious of the actual look and not just the food. So this takes the cake of ugliness for now.)
Because of the abundant kamias I got from someone at work, I decided my hand at drying them. Another officemate of mine who dries them said it is easy. And with the soaring temperatures and searing heat of the Philippine summer sun, it’s convenient as well. The fruit was cut into halves or quarters, then laid out under the sun. THAT’S IT. It took about two days to fully dry them, and it has been set aside somewhere until I was ready to use them, which is now.
The same officemate mentioned how she uses hers to make sinaing na isda. What is sinaing anyway? IT’s a cooking method which we usually refer to cooking rice. Literally. When you cook rice. nagsasaing ka ng bigas. So I am assuming that this refers somewhat to the boiling/steaming/drying of the food being cooked. The same with the rice, which starts with a boil, then simmered, until all the water is gone. So on an early morning, I took a fish, salted it, and set it aside. And in a pan, I added a handful of dried kamias, maybe a cup of water, and some salt. I added the fish and allowed this boil, simmer until cooked, then dry up. Usually, the fish is wrapped in leaves to prevent it from sticking. But I had no banana leaves on hand, so I used parchment paper.
The fish initially looked raw. Since the water has dried up, the side touching the pan looked brown. I decided to flip the fish (and destroy one in the process), add a bit of water (so the colors would be released again) and allowed it to dry again.
The cooking took about 30 minutes, with the flipping and everything. It looks muddled, but the sour flavor rocks! 🙂 It’s like having your dipping sauce in the fish itself 🙂
Usually, the fish used is tulingan, which I don’t know the English equivalent of. But this is the fish that we have, so it’s fine. And I’m sure fresh kamias would have worked as well. 🙂
I have to learn a better way to make this though, without killing its presentation 🙂
Sinaing na Bangus/Steamed Milkfish
1 bangus, deboned
about 10 to 15 pieces of dried kamias
1 cup water
Season the bangus with salt. Set aside. In a pan, add the kamias, along with the water. Place the bangus in the water. THe water doesn’t have to cover the bangus entirely. Boil. Lower the fire to simmer once the water has reached boiling point. Allow to dry up. Ensure the fish is cooked. 🙂