"Sinaing na Tulingan" : Braised Tuna Fish of the Philippines

Sinaing na Tulingan is a Filipino Fish Recipe that translates to braised fish. The recipe makes use of bullet tuna. It is a type of saltwater fish locally known in the Philippines as “tulingan”. This dish is famous in the coastal towns of Batangas.

Here is how to prepare this. 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!

Naturally, the instructions would be very difficult and complicated for those who are not familiar to this kind of recipe and is not yet that good on cooking. But do not worry, there are vendors in our street here in Las Piñas who are roaming around and selling cooked & ready to eat Sinaing na Tulingan.

Meet Manang Tunying. She is from Batangas where the sinaing na tulingan originated. She sells her cooked sinaing na tulingan in our neigborhood every Mondays & Fridays.

The Sinaing na Tulingan is placed in an aluminum pot to keep the food hot. Then the pot is placed in a woven basket so she could carry them as she moves around the streets.

And when the cover is opened, you will at once smell the aroma of home cooked Sinaing na Tulingan. The juice is called 'patis' and it is a product of the tulingan, banana leaves, kamias and seasonings.

Sinaing na Tulingan is sold at 50 pesos each fish. Goes well with hot newly cooked rice. Sone folks prefer to fry the Sinaing na Tulingan the day after. It tastes good too when fried and goes well with fried rice. Yumminess only in the Philippines !