My mom used to grill Ayungin for breakfast, pour boiling water, season with salt, pepper, put tiny slices of red onions, and sprinkle with spring onions. Super sarap with steamed rice, tapos sawsawan ay patis and kalamansi. Oh my God!
Yesterday my husband and I went to the fish port (pritil) in Binangonan. I bought about 20 kilos of tilapia, karpa, bangus and ayungin, freshly catched from Laguna Lake or Laguna de Bay.
That night we had sinigang na ayungin for dinner. Busog na busog ako. Ang sarap talaga.
Another Rizalenyos favorite is the sinigang sa misu na KANDULI.
Together with fried chicken, this fish used to be a status symbol in Rizal.
When I was little, my mom would cook for Sunday lunch sinigang na kanduli when my brothers were home from studying at UST. When neighbours found out, they would say “mayaman kayo”. Ayungin and biya were the common ulam kasi mas mura.
Nowadays, regular-sized kanduli sells for P35 a kilo while ayungin sells for P150/ kilo.