Samaral Fish Recipe: Paksiw and Fried Danggit, Cebu Style
Samaral, danggit and rabbitfish explained, with a tangy paksiw na samaral recipe, crispy fried danggit, and safety tips for those sharp, venomous fin spines.
In this article
This samaral fish recipe turns rabbitfish into paksiw na samaral, a tangy vinegar stew that takes about 40 minutes and needs only pantry staples. Below you will also find how to fry dried danggit until shatteringly crisp, plus a quick guide to the fish's many local names and how to clean it safely.
What is samaral? Danggit fish in English
Samaral is the Tagalog name for rabbitfish, a family of small reef and seagrass fish also called spinefoot. In Cebu and much of the Visayas, the same kind of fish is known as danggit, especially when it is split, salted and sun-dried. The English name comes from the fish's rounded, rabbit-like snout.
Local names vary from island to island, and the same word can mean different fish in different places, so it helps to see them together.
| Name | Where you hear it | Notes |
|---|---|---|
| Samaral | Tagalog areas, Manila markets | Usually fresh rabbitfish |
| Danggit | Cebu, Visayas | Often refers to the dried, split fish |
| Kitang | Some Visayan and Mindanao areas | In other places this name refers to the spotted scat, a different fish |
| Rabbitfish / spinefoot | English | The Siganidae family |
For more market names, try our fish name translator or read about Cebu's and Davao's different fish names.
Safety first: those venomous spines
Rabbitfish have sharp spines on their fins that carry venom. A prick can be very painful and may swell for hours. Fishermen and market vendors handle them with care, and so should you.
- Use kitchen scissors to snip off the dorsal, anal and pelvic fin spines before scaling or cutting.
- Hold the fish with a thick cloth or gloves, never bare-handed by the back.
- If you are pricked, wash the area and soak it in hot water that is comfortable to the touch, which many people find eases the pain.
- Seek medical help if pain is severe, swelling spreads, or you feel unwell. This is general information, not medical advice.
Dried danggit: Cebu's favourite pasalubong
Dried danggit is one of the most popular things to bring home from Cebu. The fish is split open, lightly salted and dried in the sun until thin and stiff. Markets such as Taboan in Cebu City are well known for stalls stacked with danggit, pusit (dried squid) and other dried seafood. Many Cebuanos eat fried danggit with garlic rice, egg and a dip of spiced vinegar for breakfast. See our Cebu and Davao pasalubong guide for packing tips.
Samaral fish recipe: Paksiw na Samaral
Paksiw means to simmer in vinegar. The vinegar keeps the fish fresh-tasting, softens the small bones a little, and gives a bright, sour broth that goes perfectly with rice. This version adds ginger and eggplant, the way many Cebuano and Tagalog home cooks make it.
Ingredients
- 4 to 6 medium fresh samaral (rabbitfish), about 700 g to 1 kg, cleaned with spines removed
- 1/2 cup cane or coconut vinegar
- 1/2 cup water
- 1 thumb-sized piece ginger, peeled and sliced
- 5 cloves garlic, crushed
- 1 medium red onion, sliced
- 1 small eggplant, sliced diagonally
- 2 to 3 green finger chilies (siling haba)
- 1 teaspoon whole black peppercorns
- 1 teaspoon salt, or 1 to 2 tablespoons fish sauce (patis), to taste
- 1 small bitter gourd (ampalaya), sliced (optional)
- 1 tablespoon cooking oil (optional, for a richer broth)
Instructions
- Rinse the cleaned fish in cold water and pat dry. Make two shallow cuts on each side so the flavours soak in.
- In a wide pan, layer the ginger, garlic and onion on the bottom.
- Arrange the fish in a single layer on top. Tuck the eggplant, ampalaya (if using) and chilies around them.
- Pour in the vinegar and water, then add the peppercorns and salt or fish sauce.
- Bring to a boil over medium heat without stirring and without a lid for about 3 to 5 minutes. This lets the sharp smell of the vinegar cook off.
- Lower the heat, cover, and simmer for 12 to 15 minutes until the fish is cooked through and the vegetables are tender.
- Drizzle in the oil if using, taste the broth and adjust the salt.
- Serve hot with steamed rice. Paksiw tastes even better the next day.
Bonus: How to fry dried danggit until crispy
Dried danggit needs almost no preparation. You only need danggit, oil and something to dip it in.
| Step | What to do | Why |
|---|---|---|
| 1 | Snip off fins and any tough edges | Avoids sharp bits and burning |
| 2 | Heat about 1 cm of oil over medium heat | Too hot and the thin fish burns |
| 3 | Fry flesh-side down for 30 to 60 seconds | It browns very fast |
| 4 | Flip briefly, then drain on paper | Keeps it crisp |
| 5 | Serve with spiced vinegar and garlic rice | The classic Cebu breakfast |
Spiced vinegar dip (sawsawan)
Mix half a cup of vinegar with a few crushed garlic cloves, a chopped red onion, one or two crushed siling labuyo (bird's eye chilies), a pinch of salt and some cracked pepper. Let it sit for at least 15 minutes. It also works with the grilled milkfish and fried fish of all kinds.
Rabbit fish recipe variations
- Sinugba (grilled): Stuff fresh samaral with tomato and onion, wrap in banana leaf or foil and grill.
- Fried fresh samaral: Season with salt, dust lightly with flour or cornstarch and pan-fry until golden.
- Danggit lamayo: A style of marinated, partly dried danggit, usually soaked in vinegar and garlic, then fried. Look for it at Cebu markets.
Frequently Asked Questions
What is danggit fish in English?
Danggit is rabbitfish, also called spinefoot. In Cebu the name usually refers to the split, salted and sun-dried form.
Is samaral the same as danggit?
Yes, both names refer to rabbitfish. Samaral is more common in Tagalog areas, while danggit is the usual Visayan name.
Are rabbitfish spines poisonous?
Their fin spines carry venom and can cause a painful sting. Remove the spines with scissors before cleaning and see a doctor if a sting is severe.
Where can I buy dried danggit in Cebu?
Dried danggit is sold in public markets such as Taboan in Cebu City, in pasalubong shops and in many supermarkets. Prices vary by size and quality, so compare a few stalls.
Can I use dried danggit for paksiw?
Paksiw works best with fresh fish. Dried danggit is better fried and served with vinegar dip.
