93
Fresh and fiery
Binakhaw
The preparation of this
Dumaguete kinilaw is decidedly
different. The process
begins with the harvesting
in mangroves of the
dungon
fruit, which is used to make an
essence that’s strong and woody.
According to this recipe, the fish
and the rest of the ingredients
are combined with vinegar. Once
the fish is cooked, the vinegar
is drained off. Next comes the
addition of the dungon essence,
which perfectly complements
the tang of green mangoes,
the heat of siling labuyo and
the crunch of
chicharon
.
Incidentally, as Patrick notes,
binakhaw
was traditionally
prepared with
bangsi
(flying
fish). The bangsi bones, as
opposed to the chicharon,
added crispness to
the dish.
