You should not miss how to cook sinaing na tulingan! This is a local favorite that you should try!
This dish can be described as a braised fish. Tulingan or skipjack or mackerel tuna is a saltwater fish that is common in the Philippines. It is a good fish to grill and dip in soy sauce and calamansi with tomatoes. Fresh tulingan, that with thin film of “saliva” and clear eyes, are the best to use!
There are different variants to the dish sinaing. One is that with kamias or kalamias (known as cucumber or pickle tree in English), which is sour. Another version cooks tulingan in coconut milk; this one is for those who love creamy dishes. Our recipe here uses pork, a common addition in sinaing. We don’t know how or when they started using pork fat in this dish, but the fat really deepens the flavor. If you want to make it more delicious, cook this dish in palayok. You will surely have a taste of your grandma’s sinaing na tulingan! Yum! Enjoy!
- 1 Kilo of Tulingan Fish
- 1 cup of Vinegar
- 1 tbsp. Salt, 1 tsp. Pepper and Seasoning powder
- 1 whole Garlic
- 1 Big Onion
- 100 grams of Ginger
- 2 -3 pcs. Green Chilli
- 1 cup of Water
- ¼ kilo of Pork fat
- Wash and clean the fish very well. Make sure no more blood comes out from the fish before it cook to reduce the stinky smell from the fish and make it flat.
- In a pan put together the slice garlic, ginger, onion, and the pork fat.
- Follow by 1 tbsp salt, 1tsp of pepper and seasoning powder.
- Then add the tulingan fish.
- Then add the 1 cup of vinegar and the green chilli.
- Then add the water and cover it and cook for 1 hour then cook it into high flame of fire.
- When it’s boiling put in medium heat and cooks for 1 hour for best result.
- 10 minutes before cooking time check the taste it is really good
- And check if the fish is already soft and cook.
- Served with white rice. Enjoy