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Bilong-bilong



Bilong-bilong, as what it is called, is a silvery flatfish. It can be fried, sinabawan, pinamalhan, binuro and sinugba. I found a similar entry at marketmanila.com which says ..

".... an amusing looking fish called Bilong-bilong or Chabita or Kadis. A Moonfish (now isn’t that a descriptive name?) of the Family Menidae, it inhabits coastal waters, has an incredibly flat body and oval shape with low fins. Locals love to serve this paksiw style with ginger, vinegar and onions, or deep fried where if small enough, everything is munched on, I am told..."

Fried bilong- bilong


Pinamalhan na bilong bilong

Binuro nga bilong bilong from iLOVEiloilo.com

How to make Binuro nga Bilong bilong

(adapted from LEE's comment in the PINAMALHAN entry)


1. Clean bilong-bilong with water then drain.

2. In a container with lid, make alternate layers of the fish and salt, the latter in the bottom layer.

3. Cover and store in a cool, dry place (not in the fridge) in the next few days.

4. Drain excess fluid everyday in the next 2-5 days.

5. On the 6th day, wash the fish to remove excess salt and dry them using a paper towel.

6. Fry fish lightly (read: half cook) and set aside.

7. Saute garlic and add fried fish. Then add vinegar and adjust sourness with water.

8. Boil for around 5 minutes. If desired, adjust taste with MSG or add red chilli peppers.


I always think that this is almost an Ilonggo signature fish. I have yet to find out why.
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