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Inun-On na Isda Recipe

Ingredients

How to make it

  • rub the base of the shallow pot (or clay palayok) with oil
  • carefully place in the slab of fat at the base of the pot (skin side down)
  • place the tambakol, tulingan or yellow fin on the fat
  • top the fish with kamias
  • (alternately, you can simply pour in powdered sinigang mix in lieu of kamias)
  • sprinkle with rock salt
  • add enough water to cover the fish
  • cover and bring to a boil
  • check from time to time if fish is soft
  • check if pork fat is tender
  • once cooked, serve hot with steamed rice

People Who Like This Dish 1
Reviews & Comments 2

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  • rodelbanares 16 years ago
    yes, a little salty. that is why we filipinos eat it with rice to balance the taste. :)
    Was this review helpful? Yes Flag
  • greekgirrrl 16 years ago
    This sounds delicious. One question: Is it very salty to the taste?
    Was this review helpful? Yes Flag

The Cook

rodelbanares Marikina, PH

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