Steamed Silverfin Algarina

Steamed Silverfin Algarina is a traditional Lasaine regional dish that has stood the test of time to become the de facto cultural dish of the Zafiroan Isles.

Traditionally, the first step to prepare steamed silverfin algarina is to clean out the innards of a silverfin caught within the Sea of Lasai. Great care is taken to preserve the flesh of the fish, and the scales are not removed. Then, the fish is seasoned before being tightly wrapped in dried seaweed. The fish is then placed in an arcilla, a traditional, shallow clay pot with an unusual shape that can usually fit around 6 fish at a time. The arcilla is placed in a clay pan of boiling water over a fire, and the fish is left to steam for approximately 20 minutes. After it is finished cooking, the fish is laid out with the seaweed as a plate.

The second, and equally important component of steamed silverfin algarina is the filling. Cooked rice along with finely chopped cauliflower, eggplant, and olives are all prepared as a filling for the dish. It is often in the filling that particularly spicy seasonings are added as well. After the fish has finished steaming, it is opened from the belly and filled with the algarina mixture. With all of the ingredients combined, the dish is finally complete.

Culturally, steamed silverfin algarina is an important dish for any individual within the Zafiroan Isles looking to impress. The dish is often a demonstration of one’s ability to prepare the meal, or the ability to pay for someone famous for preparing the dish. Guild members most often prepare it when discussing particularly delicate business dealings or important guild events, and it is not eaten on a regular basis by most.