I have waxed poetic about lamayo na danggit from Palawan many moons ago, a marinated and semi-dried delicacy that is fried and yields a crispy daing-like consistency on the outer edges, but a softer, moister meat on other parts of the fish. It also tends to have more flavor than just the plain dried danggit. I didn’t realize the practice of marinating in vinegar and spices and semi-drying was also used down South, and now that I think about it, it’s probably more likely it started off in the South and was exported to Palawan with folks who migrated there from the Visayas… Part of our luggage from Bacolod included coolers filled with more goodies, like this freshly caught “sili” or eel (a huge one) cut into slices and marinated in vinegar, garlic, peppercorns, bay leaves and other spices…
After a couple of days, the fish, which was starting to break down due to the acid, was semi-dried in the hot sun then deep fried. We only dried the fish (covered in screen to ward off flies) for an hour or so because we were impatient and hungry, but I think it needed a few hours more.
Once fried, the fish had a slightly unusual texture, softer than just plain fried fish, and the flavor was excellent.
Of course, how could we eat this without dipping it in sinamak, that wonderful concoction of cane vinegar with chilis, ginger and garlic? These two bottles were given to us by Tita VM, and they are terrific! Thank you Tita VM!