Fish innards in bitter sauce, in Ilocano pinapaitan nga bagbagis ti lames.
Unlike most people, me included, when we buy fish I have it cleaned by the fish mongers – scaled and gutted by them and not me. But not our Papa Ambring. He meticulously, skillfully, and carefully remove the innards of the fish. He makes sure that the bile is intact and the lungs, liver, intestines, eggs, and whatever you find inside a fish, are clean. The reason behind you may ask? He cooks the internal organs of the fish including the bile, except of course the gills. AND he doesn’t want to share it.
I thought that that was uniquely Papa’s recipe until my husband Frederick did his own pinapaitan nga bagbagis ti lames.
The taste is bitter yet savoury but the bitterness is really overwhelming that I can’t take it 🙁 so when Frederick cooks this dish, it’s really just for him. I don’t really mind him not sharing.
Fish guts composing of the liver, lungs, intestines, bile, and others except for the gills
Salt and pepper to taste
Maggi Magic Sarap
Water – 2 tbsp
1. Heat oil in pan and sauté garlic, then onion and ginger.
2. Add the fish innards, salt and pepper, maggi magic sarap, and a small amount of water
3. Let it simmer until most of the liquid evaporates.