Lamayo refers to a style of fish preparation which was originated in Palawan. The fresh fish are sliced open and de-boned, in some cases filleted, then treated to a chilli or plain vinegar wash or soak with some crushed garlic and perhaps ground black pepper. This is then only partially dried and packed up in vacuum sealed bags that are then frozen. You can use other fresh fish of your choice. In this recipe, we use Bangus as the main ingredients. If you like fried daing na bangus, tinapa, tuyo, danggit, etc. you will also love lamayo.
How to make Lamayong Bangus
Ingredients:
- 200-250 grams Bangus (split)
- 80° Salometer brine (composed of J57.W grams of salt per liter or water)
Pickling solution:
- 66 ml vinegar
- 33 ml water
- 25 grams sugar
- 1.5 cloves garlic
- 1.1 grams ground pepper
Garnishing:
- onions
- red pepper
- tomatoes
Procedure
- Split down the dorsal side of the fish. Turn knife flat and cut from the tail to the head by running the edge of the knife along the backbone
- Lay fish open like a butterfly fillet. Then, remove gills and viscera.
- Remove the backbone by holding the knife horizontally and cutting with the tip of the blade along the backbone from head to tail.
- Remove the cut backbone. Wash fish in running water.
- With the aid of a forcep, pull out the rib bones which have not been cut away. Make a superficial slit along the dent of the dorsal muscles and pull out the intermuscular spines embedded between the muscles from the head to the tail.
- Remove spines in the ventral side in the same manner. Remove filamentous Y-shaped spines along the lateral lines, i.e., the junction of the dorsal and ventral muscles.
- Wash deboned bangus in clean water. Drain
- Soak in 80° Salometer brine for 12 hours Drain off and wash briefly.
- Soak in pickling solution.
- Remove from marinade, drain and pack in plastic bags.
- Decorate with slices of onions and red pepper
- To serve, fry and add tomatoes.