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 fish, the vinegar, the aromatics, all working together. And the banana leaves. Always the banana leaves.

Memories of family Sunday lunch. Just after they 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 and cooked.

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)
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 — Lay 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 10 to 15 minutes.

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

One trip to Springvale. One memory brought back to life.

Chef’s Tip

Always pass your banana leaves over an open flame before lining your pan. This softens the leaves so they don’t crack, and more importantly it activates their natural fragrance which infuses into the dish as it cooks. It is a simple step that makes a big difference.

Happy Cooking and always remember to cook with your Heart…