Comments on: Dilis Boquerones a la Marketman!

By: Marketman

Marketman — Tue, 30 Dec 2014 00:05:16 +0000

armando, I have never tried this treatment with dulong, though it’s probably worth the effort and cost for a small batch. I do have other dulong recipes that involve cooking the fish, however, please check archives. Thanks.

By: armando

armando — Mon, 29 Dec 2014 23:30:25 +0000

looks really good with twakang but is it possible also with dulong?

By: Betchay

Betchay — Wed, 22 Oct 2014 13:28:49 +0000

@millet: we also call this “twakang”. Some suki vendors will do the deboning when not busy. We also fry this tempura style.

By: Marketman

Marketman — Wed, 22 Oct 2014 08:47:55 +0000

Lee, OMG, I still dream about the fried isol at 21. Amazing stuff.

By: Lee

Lee — Wed, 22 Oct 2014 01:11:55 +0000

boquerones is the dish that cleanses the palate and the conscience after partaking of 21’s marrow-rich batchoy and fried isol.

By: Toping

Toping — Mon, 20 Oct 2014 06:58:04 +0000

In our part of Leyte we call these fish “libgaw” and they are indeed seasonal. If it is indeed that time of year, I will be keeping my eyes peeled for these, to hell with the hypertension. ;-p

By: millet

millet — Mon, 20 Oct 2014 05:50:55 +0000

..and I had some great boquerones last week with loneygirl at Bar 21 in Bacolod!

By: Kasseopeia

Kasseopeia — Mon, 20 Oct 2014 05:32:59 +0000

I would usually do the salting first before deboning. For some reason, they feel easier to debone after they have been salted and rinsed. I do not do the freezing step either.

I usually use white or red wine vinegar for the soaking. To flavor the EVOO, I use minced garlic + chopped parsley + crushed red pepper flake + a very very small amount of chopped mint (about 3-4 leaves per 500 grams of cleaned fillets).

Served with baguette rounds (as you did) and a couple of glasses (or more!) of wine – this is PERFECT chill-out food.

By: millet

millet — Mon, 20 Oct 2014 02:52:02 +0000

my mom says this type is called “twakang” in tagalog, and when very fresh, we like them as kinilaw, or as pakswi na may gata. to do this, wrap a strip of wilted banana leaf or a turmeric (luyang diaw – my favorite) leaf around 4 or 5 pieces of twakang; do the same for the rest of the fish, layer them in a pot and cook paksiw-style with vinegar, ginger, salt, pepper. bring to a gentle simmer, and then when the vinegar has boiled off its raw vinegar taste, pour in some coconut cream and let it simmer for a few minutes till the flavors blend. the key is to keep the fire very low.

By: Peach

Peach — Mon, 20 Oct 2014 02:47:46 +0000

My gosh those look really good!!!! Seems simple enough to make, but I wish I can buy deboned anchovies :P