5.0 from 6 votes
Sinaing na Tulingan Recipe
Sinaing na tulingan is a traditional Filipino dish made from tuna fish slow-cooked in a mixture of kamias, salt, and spices, resulting in a tangy and savory flavor.
Prep Time
20 mins
Cook Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 4 people
Calories: 1 kcal
Course:
Main Course
Cuisine:
Filipino
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.
- Wrap pre-cut banana leaves under the head of the fish, 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!
Cup of Yum
Notes
- A clay pot is used in sinaing na tulingan because it’s great at keeping the heat steady and even, which is perfect for the slow cooking that makes the fish taste amazing.
- The clay adds a natural, earthy flavor to the dish and keeps it true to traditional Filipino cooking. Plus, clay pots are durable and won’t change the taste of the food, so they help bring out the rich, authentic flavors of the dish as it simmers for hours!
- Patis is a Filipino fish sauce made by fermenting fish with salt, creating a salty, savory condiment that adds delicious flavor to many dishes.
- In sinaing na tulingan recipe, the remaining liquid after cooking is called patis because it’s similar to the fish sauce used in Filipino cooking, rich with the flavors extracted from the fish and ingredients during the long simmering process. This tasty liquid can be used as a dipping sauce or seasoning for other dishes, capturing the true essence of Filipino flavors.
Nutrition Information
Serving
4g
Calories
1kcal
(0%)
Carbohydrates
0.1g
(0%)
Protein
0.2g
(0%)
Fat
0.02g
(0%)
Saturated Fat
0.01g
(0%)
Polyunsaturated Fat
0.003g
Monounsaturated Fat
0.01g
Cholesterol
1mg
(0%)
Sodium
6989mg
(291%)
Potassium
7mg
(0%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 1
% Daily Value*
| Serving | 4g | |
| Calories | 1kcal | 0% |
| Carbohydrates | 0.1g | 0% |
| Protein | 0.2g | 0% |
| Fat | 0.02g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.003g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Cholesterol | 1mg | 0% |
| Sodium | 6989mg | 291% |
| Potassium | 7mg | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.