Bilong-bilong is a flat silvery fish often called moonfish as it is round and silver as the moon. It is also called chabita outside the Ilonggo region. Most often it is made pinamalhan or just plain fried or grilled. But another recipe called binuro is also well-loved.
Here's a simple recipe on how to prepare and cook Binuro na Bilong-bilong.
- 1 kilo Bilong-bilong, gutted and cleaned
- 1/2 kilo rock salt (or more)
- Clean bilong-bilong with water then drain.
- In a container with lid, make alternate layers of the fish and salt, the latter in the bottom layer.
- Cover and store in a cool, dry place (not in the fridge) for the next few days.
- Drain excess fluid everyday in the next 2-5 days.
- On the 6th day, wash the fish to remove excess salt and dry them using a paper towel.
- Fry fish lightly and set aside.
- Saute garlic and tomatoes and add fried fish. Then add vinegar and adjust sourness with water.
- Boil for around 5 minutes. Adjust flavor to suit your taste