I was at Springvale Market again yesterday and saw some silverfish (Dulong as they call it in the Philippines).

And just like that the memories came flooding back.

There are 2 ways to cook this seasonal catch back home. Torta (local name for omelet) or Paksiw. I prefer the second version. The flavour of these small fishes cooked in a clay pot lined with banana leaves. The gentle balance of aromatics. The vinegar. The slightly sweet and oceanic flavour of the baby fish. The smell of it filling the kitchen.

Memories of family Sunday lunch. Just after the folks had come back from the market with all the fresh stuff. Everyone gathered around the table. That particular kind of happiness that only comes from a simple meal cooked with love.

I did not hesitate. I bought the dulong. I went home excited knowing what I was going to cook for dinner.

No clay pot here in Melbourne. But I have my wok. And I have banana leaves. And sometimes that is all you need to bring a memory back to life.

Paksiw na Dulong

Serves 4

1 kg dulong (silverfish), drained well
1 onion, finely chopped
5 cloves garlic, minced
1 knob ginger, minced
200 ml vinegar
45 ml fish sauce
50 ml calamansi juice (or lemon juice)
10 g salt
10 g cracked black pepper
Banana leaves, for lining

Step 1 — Line your wok or pan with banana leaves. Pass them briefly over an open flame first to soften them and bring out that beautiful fragrance.

Step 2 — Heat a bit of oil and add the onion, garlic and ginger on the banana leaves. Season with salt and pepper.

Step 3 — Add the dulong on top. Pour over the vinegar, fish sauce and calamansi juice. Season again with salt and pepper.

Step 4 — Cover and cook on medium heat. Do not stir. Let it steam and simmer gently until the fish is cooked through and the liquid has reduced slightly. About 15 to 20 minutes.

Serve straight from the wok. With hot steamed rice. And nothing else needed.

A visit to the fish market. One memory brought back to life.

Chef’s Tip: Always remember to drain this small delicate fish extremely well before cooking. They tend to hold a lot of liquid and skipping this may lead to a bland and mushy dish.

Happy Cooking and always remember to cook with your Heart…