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 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.
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.
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 Recipe
- 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
- 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!