Something kinda creative and interesting showed up on the table for lunch last Friday at the ‘orfanage.’
Accompanying the Ginisang Munggo (Sauteed Mung Beans) with Ampalaya (bittergourd) tops and Tinapa (smoked fish) flakes, was another of Yaya SisterVi’s creations – Paksiw Na Tawilis, wrapped and cooked in mango leaves!
Tawilis [Sardinella tawilis or freshwater sardinella] is a popular freshwater sardine exclusively found only in a single lake on the island of Luzon in the Philippines – Taal Lake [formerly Lake Bombon], a large body of water in the province of Batangas that used to be the caldera of an ancient volcano.
Locally known as tawilis, S. tawilis are small fish that grows up to 15 cm and weighs less than 30 grams. It is unique in that it is the only member of the family Clupeidae that is known to exist entirely in freshwater. They have laterally compressed bodies with bellies covered in tough scale-like scutes. They have a single, triangular dorsal fin and a forked caudal fin. They possess long, slender gill rakers in their mouths.
Before recent history, the lake was but an extension of the entirely-marine Balayan Bay. A major eruption in the 16th century essentially sealed the lake from the sea, eventually leading to its waters becoming non-saline. Sardinella tawilis is believed to be one of a few formerly-marine species trapped within the lake that have evolved into purely freshwater species.
Commercially fished for decades now, tawilis is a popular food fish in the country and can be cooked in a variety of ways, i.e. crispy deep-fried; or processed into various food products like smoked and bottled in oil, dried, salted known as “daing†and sold commercially.
After cleaning the ‘baby’ tawilis [about 3 inches long], it is marinated [for about ten minutes] in a mixture of vinegar, chopped onions, chopped garlic, freshly ground black pepper, thinly sliced ginger and sea salt.
Bunches of ‘baby’ tawilis are then wrapped in mango leaves and secured with a toothpick. The wrapped tawilis are placed in a medium pot with the marinade and brought to a simmer for ten minutes.
To serve arrange the cooked, mango leaf-wrapped tawilis in a platter and garnish with the cooked ginger.
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