From the recipe collection
Tinu-om nga Unog
Small freshwater fish—or cleaned dilis as a practical substitute—steam with tomato, ginger, onion, and chile in banana-leaf parcels.
- Prep time
- 35 min
- Cook time
- 25 min
- Yield
- 4 parcels
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Scale and gut the small fish where size permits, rinse quickly, and drain well; use a legal food source and confirm species identity.
- Toss fish with salt and calamansi and refrigerate for 10 minutes.
- Wilt banana leaves over low heat until pliable and wipe them again with a clean damp cloth.
- Divide fish, tomato, onion, ginger, spring onion, and chile among the leaves and fold into sealed parcels.
- Steam over briskly boiling water for 18–22 minutes, adjusting for fish size.
- Open one parcel carefully and check that the fish are opaque and hot through; steam longer if necessary.
- Serve in the leaves and warn diners clearly about fine bones.