 Pinais natawilis (freshwater sardines) | |
| Alternative names | Sinaing, Pinangat |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Southern Tagalog |
| Serving temperature | Hot |
| Similar dishes | Paksiw,Laing,Pinangat na isda |
Pinais is aFilipino style of cooking from theSouthern Tagalog region consisting offish, small shrimp, or otherseafood and shreddedcoconut wrapped inbanana andsteamed or boiled in plain water orcoconut water with sun-dried sourkamias fruits. It is also simply calledsinaing (literally "cooked by boiling or steaming"). There are several types ofpinais based on the main ingredients and their preparation can vary significantly. They are eaten with white rice.[1][2][3]
Pinais is similar topinangat except the latter is wrapped intaro leaves.[1] The name also refers to the unrelatedcassavasuman inPangasinan.
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Pinais na isda is typically made withblackfin scad (galunggong),freshwater sardine (tawilis),skipjack tuna (tulingan),tuna (tambakol), and others.
Pinais na hipon is typically made out of finely-chopped freshwater shrimp, coconut milk, and sometimes pork, wrapped in banana leaf and cooked incoconut milk.[4] A unique variant fromQuezon additionally wraps the shrimp and coconut inkamamba (Piper umbellatum) leaves.[5]
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