Tulingan Recipe







PAKSIW NA TULINGAN

Ingredients

  • 4 pcs Tulingan cleaned
  • 2 thumbs ginger sliced
  • 1 long green pepper optional
  • 1/2 cup white vinegar
  • 1 cup water
  • 4 cloves garlic crushed and chopped
  • Salt to taste

Instructions

  • Rub salt all over the fish including the inner cavity. Let it stay for 10 minutes.
  • Arrange the fish in a cooking pot along with the ginger, garlic, and long green pepper. Pour water and vinegar. Let boil.
  • Cover and simmer for 30 to 45 minutes. Add more water if needed.
  • Add salt to taste. Stir.

Sinaing na Tulingan Recipe

Ingredients

  • 4 pieces tulingan bullet tuna
  • 8 to 10 pieces dried or fresh bilimbi kamias
  • 4 to 6 cups water
  • 4 to 5 tablespoons coarse sea salt or rock salt
  • Banana leaves optional

Instructions

  • 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!

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