Sinaing na Tulingan is a native dish of the Philippines and particularly famous in the city of Batangas. It is a variation of Paksiw na Isda and Pinangat na Isda. Tulingan is a fish commonly found in the local markets of the Philippines; Skipjack tuna in English. The recipe uses dried Camias and sometimes coconut milk for additional flavor. It is a personal favorite passed down from my mother who always cooked it in a clay pot in, Batangas, Province. If you are going to cook more than 1 kilo of tulingan, you may want to use banana leaves as a layer. It gives more flavor of authentic taste. You can also add vegetables such as eggplant and okra if you wish. Adding of vinegar is optional. We added vinegar to preserve the food. Traditionally, this dish should be cooked slowly for about 4 hours, however, 1-2 hours will do. Nobody can ignore this lutong bahay, especially eating this with spicy fish sauce for dipping, using your bare hands.
[btn color=”orange” target=””]Ingredients:[/btn]
- 3 medium size tulingan fish
- 1 cup dried camias
- 3 cloves garlic pressed
- 1 tsp vinegar (optional)
- salt and pepper
- 1 1/2 cups water or more
- Servings: 2
- Time: 1 hour 40 minutes
- Level: Easy
- Cuisine: Filipino
[btn color=”orange” target=””]Cooking Video:[/btn]
[btn color=”orange” target=””]Directions:[/btn]
- Clean the fish and make a deep crosswise slit on both sides.
- Carefully flatten the fish by pounding slightly or pressing by palm on one side. Wash thoroughly and pat dry. Rub salt around the fish.
- Put camias in pot and place the fish in over it side by side.
- Add the garlic. Season with vinegar and pepper.
- Pour water in. Cover and simmer over low heat for at least 1 hours and 30 minutes or until fish cooked and sauce reduced. Turn off heat.
- Serve with fish sauce and chili peppers. Enjoy!