I was in the market the other weekend and spotted the
loveliest looking little fish. Their
smooth bodies, no bigger than my finger, were translucent white with a shiny
silver stripe down its length. They were
plump and clear-eyed and fresh and absolutely tempting.
loveliest looking little fish. Their
smooth bodies, no bigger than my finger, were translucent white with a shiny
silver stripe down its length. They were
plump and clear-eyed and fresh and absolutely tempting.
These little fish are called dilis in our local
vernacular and, to the best of my knowledge, are some sort of anchovy. Dilis are relatively inexpensive and, really, quite an ordinary-joe type fish
in these parts. They are delicious
though. Usually served deep-fried or in
a kilawin (what is essentially our local ceviche of sorts – fish ‘cooked’ in an
acid, usually vinegar or citrus juice).
vernacular and, to the best of my knowledge, are some sort of anchovy. Dilis are relatively inexpensive and, really, quite an ordinary-joe type fish
in these parts. They are delicious
though. Usually served deep-fried or in
a kilawin (what is essentially our local ceviche of sorts – fish ‘cooked’ in an
acid, usually vinegar or citrus juice).
What I’ve done here is try to replicate a Spanish version
of our beloved kilawin called boquerones en vinagre. Boquerones are sometimes referred to as white
anchovies, and, although I haven’t a clue what the exact relation is to our dilis, they seem to be in the same family. So,
that, along with some advice from friends and family, was enough to make me
attempt one of my most favorite Spanish tapas of all time.
of our beloved kilawin called boquerones en vinagre. Boquerones are sometimes referred to as white
anchovies, and, although I haven’t a clue what the exact relation is to our dilis, they seem to be in the same family. So,
that, along with some advice from friends and family, was enough to make me
attempt one of my most favorite Spanish tapas of all time.
I have no set recipe as of yet, since this was my first
go at it, but I will share my method and findings since many many have been asking after this photo on Instagram. (you can follow me on Instagram at @chichajo if you are so inclined)
go at it, but I will share my method and findings since many many have been asking after this photo on Instagram. (you can follow me on Instagram at @chichajo if you are so inclined)
But first some links I’ve been liking!
** 10 simple things to make you happier at home…some great
reminders here!
reminders here!
** Adorable…and since I’ve just acquired my
great-grandmother’s bar (so thrilled about that! Cocktail party soon!) this will certainly
come in handy.
great-grandmother’s bar (so thrilled about that! Cocktail party soon!) this will certainly
come in handy.
** We’ve finally built more cabinet space. Let’s celebrate with new plates, shall we?
** I love making my own spice mixes…this one sounds
awesome.
awesome.
** Print these now and give to friends and interesting
strangers!
strangers!
Ok, and now, dilis/boquerones en vinagre.
Clean your fish – Remove the head, the guts, and the
bones (leave the tail on or off, up to you), and butterfly the fish. Or, like me, you can have your fish monger do
it. Over here they will do it with a
smile – fish markets, it’s more fun in the Philippines!
bones (leave the tail on or off, up to you), and butterfly the fish. Or, like me, you can have your fish monger do
it. Over here they will do it with a
smile – fish markets, it’s more fun in the Philippines!
Lay the filleted fish flat on a ceramic or glass dish – I
used a Pyrex baking dish which worked perfectly.
They didn’t all fit in one layer but I think that is fine.
used a Pyrex baking dish which worked perfectly.
They didn’t all fit in one layer but I think that is fine.
Now, pour in your vinegar – Sherry or white wine vinegar
is what’s prescribed mostly and I would stick to that, but I am sure you can
use others in a pinch. I also add some
lemon juice. Make sure the vinegar gets
all over and in between the layers of fish.
Let this marinate until the fish is “cooked through”. You know this has happened when the fillets
turn white. I looked all over the internet,
and picked the brains of some boquerones-making relatives, and the marinating times
vary from as little as 30-40 minutes to overnight. At 30-40 minutes my dilis where nowhere near
cooked through so I just let them sit longer.
is what’s prescribed mostly and I would stick to that, but I am sure you can
use others in a pinch. I also add some
lemon juice. Make sure the vinegar gets
all over and in between the layers of fish.
Let this marinate until the fish is “cooked through”. You know this has happened when the fillets
turn white. I looked all over the internet,
and picked the brains of some boquerones-making relatives, and the marinating times
vary from as little as 30-40 minutes to overnight. At 30-40 minutes my dilis where nowhere near
cooked through so I just let them sit longer.
Next – This juncture, before adding the oil, is where
most recipes diverge. Some instruct you
to remove all the vinegar and rinse the fish, and then pat dry. Some just remove the vinegar. And some leave the vinegar and just add
oil. Some recipes actually add the
vinegar and the oil at the same time. I
decided to marinate, then remove most of the vinegar, skip the washing (because
I was lazy, it can’t be denied), and then pour in the oil.
most recipes diverge. Some instruct you
to remove all the vinegar and rinse the fish, and then pat dry. Some just remove the vinegar. And some leave the vinegar and just add
oil. Some recipes actually add the
vinegar and the oil at the same time. I
decided to marinate, then remove most of the vinegar, skip the washing (because
I was lazy, it can’t be denied), and then pour in the oil.
Adding oil and aromatics – After I removed most of the
vinegar, I transferred all but the first layer of fish to a plate. Then I drizzled a generous amount of extra
virgin olive oil over the first layer of fish, sprinkled a bit of salt (just a bit),
some chopped garlic and parsley, a fresh squeeze of lemon, then covered with
another layer of fish. Repeat until you
have used up all the fish and make sure your last drizzling of oil covers all
the fish. Cover the dish and keep in the
fridge until you’re ready to serve. I
would suggest letting it rest a bit like this before serving. Some do without the garlic and parsley but I
love it this way and wholeheartedly recommend adding them in.
vinegar, I transferred all but the first layer of fish to a plate. Then I drizzled a generous amount of extra
virgin olive oil over the first layer of fish, sprinkled a bit of salt (just a bit),
some chopped garlic and parsley, a fresh squeeze of lemon, then covered with
another layer of fish. Repeat until you
have used up all the fish and make sure your last drizzling of oil covers all
the fish. Cover the dish and keep in the
fridge until you’re ready to serve. I
would suggest letting it rest a bit like this before serving. Some do without the garlic and parsley but I
love it this way and wholeheartedly recommend adding them in.
Serving – I just served this as is, but my
much-more-experienced-in-boquerones-making cousin takes the fillets out and
adds a fresh splash of olive oil and some drops of balsamic reduction. So, the choice is yours. Either way, this is good stuff!
much-more-experienced-in-boquerones-making cousin takes the fillets out and
adds a fresh splash of olive oil and some drops of balsamic reduction. So, the choice is yours. Either way, this is good stuff!
Storing – Again, I searched online for guidelines on
storing and the results varied from a couple of days to months! I kept mine in a clean jar in the fridge, the
fish completely covered with a layer of oil, and it just kept getting better
day after day. They lasted six days like
this simply because I polished it off by then.
storing and the results varied from a couple of days to months! I kept mine in a clean jar in the fridge, the
fish completely covered with a layer of oil, and it just kept getting better
day after day. They lasted six days like
this simply because I polished it off by then.
Overall, this was wickedly simple to make and absolutely
delicious to eat. Aside from serving
this as tapas for your next cocktail party, it also makes a lovely quick lunch
laid onto some thick slices of good bread with a salad on the side. If anyone has tips, suggestions, or sage
advice regarding boquerones making please drop me a note in the comments…we are
looking forward to spotting the next dilis catch in the market!
delicious to eat. Aside from serving
this as tapas for your next cocktail party, it also makes a lovely quick lunch
laid onto some thick slices of good bread with a salad on the side. If anyone has tips, suggestions, or sage
advice regarding boquerones making please drop me a note in the comments…we are
looking forward to spotting the next dilis catch in the market!
Have a fantastic weekend!!
Scrumptious¨The kind of food I never get tired of eating.
Cheers,
Rosa
Oh! I like the sound of this. I'll definitely be on a look out for dilis in the market so I could try this recipe 🙂
Hi Joey! This looks so good! I had boquerones in Barcelona so I feel bit nostalgic. May I know where you bought these lovely fresh dilis?
I have seen those little fish in Asia when we were there and they're probably to be found at some of the markets but I always think it is so much work for such a little fish. Not sure if they would clean them all for me! But it sure looks good!
Now, if I can just find the white anchovies to use for this dish. I absolutely love this dish. I'd make paksiw with it too.
<3 <3 <3
Hi Rosa! Me too!
Hi Anne! Hope you find some!
Hi Corrine! I love boquerones and I love Barcelona! We have at least two things in common 🙂 I bought the fresh dilis at the Salcedo market 🙂
Hi Simone! I'm sure the fishmonger could clean them up for you…well, fingers crossed that they will! 🙂
Hi Mieke! Oooh! Paksiw! Hope you find some where you are 🙂
Hi Grace! Glad you liked the post 🙂
Times like these I really wish I lived near a coast! I had these in Malaga, Spain 2 summers ago and they were fantastic. Yours sound great!
Aaahh, the recipe Ive been waiting for! Memories of spain 🙂 Thank you for this! Just had it yesterday in Casa Armas.
I can only drool on this one. I live in a place where anchovies are imported and sold here in frozen form in asian supermarkets. Not the fresh catch kind. Sigh. I don't want to take the risk. So for the meantime, i will just content myself imagining preparing and enjoying this yummy appetizer!
Hi Laura! The perks of living in a group of islands 🙂 Ah Malaga! I have cousins who live there…such a lovely place!
Hi Dee! It is so easy to make…enjoy!!
Hi TishaCM! You may be able to find some canned or bottled Spanish white anchovies though 🙂 Thanks for stopping by over here 🙂
This looks really good! When we were required to clean and gut fish in school, I had a newfound respect for the talent fishmongers have. I'm not a fan of kilawin, but I might polish this off if I'll pair it with bagnet or crispy pork belly pieces (as in, prinilaw) 😀
Hi! This Boquerones en Vinagre looks like a delicious dish.
Hi Gio! 'Prinilaw'…now there's a genius idea 🙂
Hi Jeff! Thanks!
I love boquerones 🙂 especially if paired with fried isol or chicken butt at 21 Restaurant here in Bacolod. Yin and Yang. Battle between Good and evil.
Joey 🙂 Lee here pala. I'm now in Afghanistan again but I would like to invite you to visit the Negros Trade Fair at the Rockwell Tent, they will be there until the 30th of September…
the local name of that translucent dilis fish here is "bolinao" and the fillets are called "nipis"
Hi Joey, I made this over the weekend following your recipe 🙂 It was perfect! 2hours marinating was enough! Brought it to a potluck and everyone loved it! Thanks so much:)
Hi Joey, I made this over the weekend following your recipe 🙂 It was perfect! 2hours marinating was enough! Brought it to a potluck and everyone loved it! Thanks so much:)
I am a Spaniard who also love boquerones en vinagre. I read your recommendations and I found the information correct but I would like to add a couple of suggestions; the first one is to leave the anchovies once clean and before any other process, to rinse the fish with fresh water and after that leave the filets marinated in fresh water for at least two hours. By doing this simple step, you can get a better and nicer white looking. Also I recommend to use vinegar from white wine instead of other kind of vinegar. Enjoy.
Hi Lee! Are you still in Afghanistan? I wanted to drop by the Negros fair (I usually do every year — my aunts have stalls there) but was just too busy 🙁 You guys have such great food in Bacolod!
Hi Dee! So happy to hear you all enjoyed it! 🙂
Hi Pirulo! Thanks for the great tips!