Sinaing Na Tulingan

Sinaing Na Tulingan

 

Sinaing Na Tulingan, a Batangas specialty where my father came from and he taught me how to cook this delicious fish (TULINGAN itself)  which is always available in the markets in the City of  Batangas. Tulingan is a small to medium sized fish from the tuna family. Good sinaing na tulingan when cooked right will not fall apart when served.

 

Ingredients:

1 kg medium to small sized tulingan
1/2 cup dried kamias or 1 1/2 cup sliced fresh kamias (if available)

3 tbsp vinegar

small ginger (crushed)

1 cup water
3 tbsp sea salt

Procedure :

1. Clean the fish, remove gills and guts then chop off tail.

3. In a pot, place kamias then the tulingan. Arrange it in a layer so that the kamias is on the bottom of the pot

4.Pour 1 cup water and then top with salt. (put an additional 1/2 cup of water if you are using dried kamias )

5. Let this simmer for 1 hour at least on the lowest possible flame. Do not allow it to boil over. You may turn the stove off once the broth is reduced to around 1/4 of its volume.

7. Pour the vinegar and simmer for another 10 minutes.

6. Fried pork fat is an optional ingredient. You can add this at the start. The pork fat adds flavor to the dish. If you were lucky enough to purchase fat tulingan (depending on the season), then you will notice the patis will be oilier and more flavorful.

Sinaing na tulingan is a dish that's tastier the day after it's cooked. Store it in a glass jar, porcelain bowl or the clay pot itself. Never use plastic containers as the fish taste will stick to the plastic.
Enjoy ang don't forget to share.