How To Cook BEST Sinaing Na Tulingan Recipe
Best Sinaing Na Tulingan is a type of tuna fish, also known as “bullet tuna,” that many people love to work with as a protein. It is a saltwater fish that you would find in the Philippine sea.
It has a great texture and wonderful taste that makes a certain fish dish special as you used it as the main protein of it, like in the dish called Sinaing na Tulingan. The dish originated in the coastal town of Batangas, Philippines.
Are you getting hungry? If you are not a seafood lover, yet you are a huge fan of fish. It’s either boiled or steamed, but you want to try another cook on your beloved fish? Don’t worry. We look for this dish, a unique and original dish from the Philippines- the Best Sinaing na Tulingan.
So, take a closer look at the brief explanation about the featured dish.
What is Best Sinaing na Tulingan
Sinaing na Tulingan, also known as a braised fish, originated from Batangueño. It is the most popular way to have the featured fish. It is traditionally and commonly cooked in a clay pot layered with pork fat, native spices, dried bilimbi, or sour tropical fruit and aromatics.
Tulingan is one of the most popular fish in the Philippines’ seafood palette. When dealing with this fish, you have to remove all the innards, including its gills, internal organs, and tail.
You have to slit both sides of the Tulingan and press it against the sides with the hands’ palms to flatten and soften the fish’s flesh. Wash it thoroughly under running water until you remove all the fish’s blood, and the water runs clear. Then you could rub the fish in and out with salt.
In the featured dish’s cooking process, arrange the pork fat at the saucepan’s bottom along with dried kamias or bilimbi. You could then put the fish above the pork fat and dried kamias side by side.
Add all the remaining ingredients. Slowly cook it on a very low heat to cook the fish. Simmer it for about 2-3 hours until the cooked on the fish is perfect and wonderful.
TIPS IN COOKING SINAING NA TULINGAN
Tips are an important aspect when you are cooking a sensitive protein like the Tulingan recipe. Hence, we look for some steps for you to cook and pull off the dish perfectly.
- Clean the Tulingan correctly and remove the tails as well.
- You could also use fresh or dried bilimbi.
- Ensure that you place the pork fat at the bottom of the pot or casserole.
- Put enough water to cover the fish.
- You could put banana leaves to hold the fish.
- When you place the fish, make sure that it goes from side to side to cook the fish evenly.
- Apply the salt evenly to both sides of the fish.
- You could also add fish sauce as a substitute flavoring agent to the dish.
- The longer you cook the braised fish, the better it gets.
- When you use tamarind juice as a substitute souring agent, you have to boil 100 grams of tamarind in one and a half cups of water and strain it.
You can try other Filipino Style Seafood Recipe
- PINOY STYLE SEAFOOD BOIL RECIPE
- PINOY STYLE SEAFOOD PAELLA RECIPE
- FILIPINO GINATAANG KALABASA AT SITAW WITH ALIMANGO/ALIMASAG (CRABS)
Sinaing Na Tulingan Recipe
- 4-5 pcs Tulingan bullet tuna
- 8-10 pcs dried or fresh bilimbi kamias
- 4-6 cups Water
- 4-5 tbps Coarse Sea Salt or Rack 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!