From the recipe collection

Sinursur

Name: Sinursur
Prep time: 35 min
Cook time: 60 min
Yield: 5–6
Cuisine: Filipino
Ingredients: 800 g cleaned eel, hito, or another firm freshwater fish, cut into serving pieces; 150 g dried taro leaves, or 500 g correctly identified fresh edible taro leaves with tough stems removed; 1 medium onion, sliced; 1 thumb-size ginger, sliced; 4 cloves garlic, crushed, optional; 3–8 bird’s-eye or other native chilies, split; 2 tablespoons fish sauce, or salt to taste; 3 cups water or light fish stock, plus more if needed; Banana leaves and a covered heavy pot, or one untreated food-safe bamboo tube

An Isnag stew of eel or catfish, fully cooked gabi leaves, and native chile, finished with the soft, crushed texture associated with Sinursur.

Prep time: 35 min
Cook time: 1 hr
Yield: 5–6

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Ingredients

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800 g cleaned eel, hito, or another firm freshwater fish, cut into serving pieces
150 g dried taro leaves, or 500 g correctly identified fresh edible taro leaves with tough stems removed
1 medium onion, sliced
1 thumb-size ginger, sliced
4 cloves garlic, crushed, optional
3–8 bird’s-eye or other native chilies, split
2 tablespoons fish sauce, or salt to taste
3 cups water or light fish stock, plus more if needed
Banana leaves and a covered heavy pot, or one untreated food-safe bamboo tube

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Method

Use only correctly identified edible taro leaves. If using fresh leaves, wash and dry them carefully; if using dried leaves, inspect for grit and discard any mouldy pieces.
For the safer home method, line a heavy pot with banana leaf. Layer the onion, ginger, garlic if using, taro leaves, chilies, fish sauce, and water.
Cover tightly and bring to a gentle simmer. Cook over low heat for 25 minutes without tasting the leaves.
Nestle the fish pieces into the softened leaves. Cover and simmer for another 15–20 minutes, until the fish is opaque and the taro leaves are completely tender.
Using a wooden spoon, gently break up part of the fish and crush some of the leaves into the broth. Leave some recognizable pieces.
Continue cooking uncovered until the stew is moist and spoonable rather than watery. Add hot water only if it threatens to scorch.
Taste only after the leaves and fish are fully cooked, then correct the salt and chile.
For bamboo cooking, use only untreated food-safe bamboo, line it with banana leaf, seal loosely, and cook beside controlled embers while turning carefully until everything is fully cooked.

Ingredients

Method

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