How To Cook Sinaing na Tulingan Recipe
Sinaing na Tulingan Recipe is a Filipino Fish Recipe that translates to braised fish. The recipe makes use of bullet tuna, which is locally known as tulingan.
The process in making sinaing na tulingan is really simple. Your attention should be focused in making sure that the fish is properly cleaned. You will need to remove the innards including the gills. Make sure that all the blood is washed off, and the tail is properly removed. I remove the tail of the fish by twisting it in a 360 degree angle and then pull it off gently. You will know if you did it correctly when a portion of the meat is attached to the tail.
When the fish is ready, all you will need are bilimbi (kamias), salt, and water. The fish needs to be salted before cooking. Traditional recipes will ask you to cook the fish in palayok (clay pot). Since I don’t have it, we’ll be using an ordinary cooking pan.
You can use either dried or fresh (even fresh frozen) bilimbi. Lay them at the bottom of the pan and then arrange the fish on top. You may place cut banana leaves to hold the fish, if desired. Put enough water to cover the fish. Cooking time varies for this dish. They say that the longer you braise the fish, the better it gets. I only did it for 2 hours due to lack of time, but you can do it for 3 to 5 hours – just add water as necessary. By the way, the liquid that is left is called “patis”. You will need to serve it along with the fish as all the flavor are in it.
The process in making sinaing na tulingan is really simple. Your attention should be focused in making sure that the fish is properly cleaned. You will need to remove the innards including the gills. Make sure that all the blood is washed off, and the tail is properly removed. I remove the tail of the fish by twisting it in a 360 degree angle and then pull it off gently. You will know if you did it correctly when a portion of the meat is attached to the tail.
When the fish is ready, all you will need are bilimbi (kamias), salt, and water. The fish needs to be salted before cooking. Traditional recipes will ask you to cook the fish in palayok (clay pot). Since I don’t have it, we’ll be using an ordinary cooking pan.
You can use either dried or fresh (even fresh frozen) bilimbi. Lay them at the bottom of the pan and then arrange the fish on top. You may place cut banana leaves to hold the fish, if desired. Put enough water to cover the fish. Cooking time varies for this dish. They say that the longer you braise the fish, the better it gets. I only did it for 2 hours due to lack of time, but you can do it for 3 to 5 hours – just add water as necessary. By the way, the liquid that is left is called “patis”. You will need to serve it along with the fish as all the flavor are in it.
Learn How To Cook Sinaing na Tulingan Recipe INGREDIENTS:
- 2 kg tulingan (small Mackerel tuna or any type of Mackerel)
- 50 grms pork fat, sliced into strips
- ¼ cup vinegar
- ½ cup water
- ½ cup dried kamias
- 2 tbsp rock salt to taste
- 2 tbsp soy sauce
INSTRUCTIONS:
- Remove gills and all internal organs of the fish then chop off tail.
- Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh.
- Wash thoroughly under running water, till water runs clear. Rub fish with salt in and out.
- In a saucepan, arrange the pork fat at the bottom then some of the dried kamias.
- Put the fish on top side by side. Add the rest of the ingredients.
- Cook slowly on very low heat and simmer for about 2-3 hours till fish is done.
Watch How To cook Sinaing na Tulingan Recipe
Source: You tube
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