Bulinaw in Bicol, Dilis in Tagalog, and Anchovy in English, is a well-known and popular small fish worldwide. Depending on the country, it can refer to various kinds of brined small fish used as a condiment in many recipes. Dilis or Bulinaw can be cooked fresh, canned, or brined and sun-dried.
Filipinos enjoy their Dilis sun-dried and crispy-fried, often consumed for breakfast alongside eggs and steamed rice. They also use Dilis as a condiment in many recipes, or sauté them, just as Mark did in his Ginisang Bulinaw (Dilis) or Sautéed Anchovy recipe. Mark’s recipe is quick and easy, creating a delectable Dilis dish that your family will relish!
Ingredients: 3-4 servings
1 lb. fresh dilis(bulinaw) or silverfish
1 large sliced tomato
3-4 pieces of green chili peppers(Filipino long peppers)
1/2 medium sliced onions
3 cloves minced garlic
3 tbsp. coconut oil
salt & pepper to taste
Cooking Procedure:
- First, wash and clean anchovies or dilis, then set aside. On a large pan, heat up cooking oil over medium to high temperature. Sautee garlic and onions until they’re browned.
- Add the sliced to tomatoes, press them down with a flat spoon until tomato slices produce it juice. Add the fresh dilis next then stir to combine evenly. Apply some salt and pepper to season.
- Continue to stir ingredients for at least 5 more minutes, then apply sliced chili peppers. Combine evenly. Keep stirring until ingredients are thoroughly mixed.
- Let it simmer for at least 3 minutes until dilis or anchovies are fully cooked. Ginisang Dilis or Ginisang Bulinaw will appear juicy and browned with slight sauce.
- Remove from heat when done. Serve with steamed rice and enjoy!
Tip: To wash anchovy without destroying the fish, rinse it through with running water using a strainer. Apply a squeeze of calamansi when eating your dilis meal.