Sinaing na Tulingan Recipe

5 from 2 votes

Sinaing na tulingan is a traditional Filipino dish made from tuna fish slow-cooked in a mixture of kamias, salt, and spices, resulting in a tangy and savory flavor.

Prep Time20

Cook Time4

Total Time4 20

Course: Main Course

Cuisine: Filipino

Keyword: braised fish, filipino fish recipe, tuna

Servings: people

Calories: 1kcal

Author: Vanjo Merano

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.
4 pieces tulingan
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.
4 to 5 tablespoons coarse sea salt or rock salt
Arrange the bilimbi (kamias) in a clay pot or a regular cooking pot.
8 to 10 pieces dried or fresh bilimbi
Wrap pre-cut banana leaves under the head of the fish, and then arrange them over the bilimbi.
Banana leaves
Pour-in the water. The water level should be equal to the level of the fish.
4 to 6 cups water
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!

Video

Notes

Why clay pot in sinaing na tulingan

A clay pot is used in sinaing na tulingan because it’s great at keeping the heat steady and even, which is perfect for the slow cooking that makes the fish taste amazing.

The clay adds a natural, earthy flavor to the dish and keeps it true to traditional Filipino cooking. Plus, clay pots are durable and won’t change the taste of the food, so they help bring out the rich, authentic flavors of the dish as it simmers for hours!

What is patis?

Patis is a Filipino fish sauce made by fermenting fish with salt, creating a salty, savory condiment that adds delicious flavor to many dishes.

In sinaing na tulingan recipe, the remaining liquid after cooking is called patis because it’s similar to the fish sauce used in Filipino cooking, rich with the flavors extracted from the fish and ingredients during the long simmering process. This tasty liquid can be used as a dipping sauce or seasoning for other dishes, capturing the true essence of Filipino flavors.

Nutrition