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Sinaing na Tulingan Recipe

Sinaing na Tulingan is a Filipino Fish Recipe that translates to braised fish. The recipe makes use of bullet tuna. It is a type of saltwater fish locally known in the Philippines as “tulingan”. This dish is famous in the coastal towns of Batangas. The process in making sinaing na tulingan is really simple. Your attention…

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By: Vanjo Merano 9 Comments Updated: 9/2/18

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Sinaing na Tulingan is a Filipino Fish Recipe that translates to braised fish. The recipe makes use of bullet tuna. It is a type of saltwater fish locally known in the Philippines as “tulingan”. This dish is famous in the coastal towns of Batangas.

Sinaing na Tulingan Recipe with Fish Sauce and Bilimbi

The process in making sinaing na tulingan is really simple. Your attention should be in cleaning the fish. You will need to remove the innards including the gills. Make sure that all the blood is washed off, and the tail is properly removed. I remove the tail of the fish by twisting it in a 360 degree angle and then pull it off gently. You will know if you did it correctly when a portion of the meat is attached to the tail.

Sinaing na Tulingan Cooking in Pot

When the fish is ready, all you will need are bilimbi (kamias), salt, and water. The fish needs to be salted before cooking. Traditional recipes will ask you to cook the fish in palayok (clay pot). Since I don’t have it, we’ll be using an ordinary cooking pan. There are versions that make use of pork fat. This is not a pork recipe, but adding this ingredient gives the dish more flavor.

Sinaing na Tulingan Cooked with Kamias and Banana Leaves

You can use either dried or fresh (even fresh frozen) bilimbi. Lay them at the bottom of the pan and then arrange the fish on top. You may place cut banana leaves to hold the fish, if desired. Put enough water to cover the fish. Cooking time varies for this dish. They say that the longer you braise the fish, the better it gets. I only did it for 2 hours due to lack of time, but you can do it for 3 to 5 hours – just add water as necessary. By the way, the liquid that is left is called “patis”. You will need to serve it along with the fish as all the flavor are in it.

Try this Sinaing na Tulingan Recipe. Sometimes, simple foods are more appealing.

Sinaing na Tulingan

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5 from 2 votes

Sinaing na Tulingan Recipe

Prep: 20 minutes
Cook: 4 hours
Total: 4 hours 20 minutes
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Ingredients

  • 4 pieces tulingan bullet tuna
  • 8 to 10 pieces dried or fresh bilimbi kamias
  • 4 to 6 cups water
  • 4 to 5 tablespoons coarse sea salt or rock salt
  • Banana leaves optional

Instructions

  • Clean the fish by removing the innards, gills and tail. When removing the tail, twist it using your hand and gently pull the tail out. You will know that you did it correctly if some meat is attached to the tail.
  • Wash the fish in running water to get rid of all the blood.
  • Make about 4 slant incisions on one side of the fish and 1 long straight horizontal incision on the top part of the other side.
  • Soak the fish in water for 10 minutes and clean the blood that comes out.
  • Salt the fish by rubbing rock or sea salt. Make sure that you apply the salt even to the internal part. Press the fish so that it will be flat. Let it stand for 10 to 15 minutes.
  • Arrange the bilimbi (kamias) in a clay pot or a regular cooking pot.
  • Place each fish in pre-cut banana leaves and then arrange them over the bilimbi.
  • Pour-in the water. The water level should be equal to the level of the fish.
  • Apply heat and then allow to boil. Simmer (reduce to a lower temperature) the fish for 4 to 5 hours. Add water as needed.
  • Transfer the fish in a serving plate. Transfer the remaining liquid (called patis) in a bowl.
  • Serve with warm steamed white rice. Share and enjoy!

Nutrition Information

Serving: 4g
© copyright: Vanjo Merano

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Sinaing na Tulingan with Patis

Vanjo Merano

Vanjo Merano is the creator of PanlasangPinoy.com. His goal is to introduce Filipino Food and Filipino Cuisine to the rest of the world. This blog was the first step that he took.

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Recipe Rating




  1. Mena Roman says

    Posted on 3/21/22 at 3:50 am

    What’s the substitute if there’s no kamias? Thanks

    Reply
    • Vanjo Merano says

      Posted on 3/25/22 at 12:55 pm

      Thanks for the question. I really think that kamias gives it authenticity. However, using batwan and young tamarind can be good alternative ingredients.

      Reply
  2. Norita says

    Posted on 4/28/21 at 9:52 am

    Can I use lemon or sinigang mix if I don’t have kamias?

    Reply
    • Vanjo Merano says

      Posted on 4/28/21 at 12:33 pm

      Norita, both ingredients that you mentioned have a sour taste similar to kamias. While it can be used as alternatives technically, I still don’t recommend using these when making sinaing na tulingan. The outcome won’t exactly be the same and there will be a noticeable difference.

      Reply
  3. Nelma Bi. says

    Posted on 7/12/20 at 5:33 am

    5 stars
    Nice ….gumagawa ako now ng ganyan try kong gayahin sinaing na tulingan….

    Reply
  4. ton says

    Posted on 9/15/18 at 2:34 am

    wow simple but rock or yummy

    Reply
  5. Larry Fish says

    Posted on 1/7/17 at 10:12 am

    can’t find kamias where I live, any substitute suggestion.

    Reply
    • grace says

      Posted on 5/5/19 at 3:11 pm

      5 stars
      I rub Sinigang sa Camias mix on the fish, it does the trick. Without the acid from Kamias, boiling the tulingan for 2-3 hours will disintegrate its flesh. I think vinegar can serve as a substitute too but don’t put too much or it will taste like paksiw.

      Reply
    • Vita says

      Posted on 1/20/20 at 2:21 pm

      Where can I find kamias?? I want to cook my favorite fish.

      Reply

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