Inun-unan nga Bolinao sa Dahon sa Mangga

1 kilogram medium-sized Bolinao
2 cups pure coconut vinegar or “suka tuba nga waay tungog”
8 pieces sili espada
5 cloves garlic, minced
1 ginger, thinly sliced
1 onion, thickly sliced
2 tablespoons honey or “dugos”
1 teaspoon whole pepper corns or “pamintang liso”
3 tablespoons of pure calamansi juice
1 teaspoon salt
Mango leaves

Cooking Instructions:

1. Wash and clean the fish in running water. Then let it drain. Wash also the mango leaves and set aside.
2. In a bowl, mix all the ingredients including the spices. Now try to taste and adjust it according to your preference.
3. Add the Bolinao in the bowl of mixed spices and combine well by using your hand.
4. Place a sufficient amount of the mixture over a mango leaf, roll it and lock the roll by piercing the tip into the leaf.
5. After you finish doing the rolls. Place all the rolls in the pot, pour in the liquid mixture and the chillies. Cover the pot and let it cook for 15 to 20 minutes.
6. After cooking, remove it from heat. The whole fish is completely edible because the bones are already soft and cooked through. Serve it while hot.
Now serve it with a hot steamed rice. Inun-unan, as the elders used to say, becomes more delicious in time, even when served the day after tomorrow.

source : engineersgotblued