🐟 Sinaing na Tulingan

Seafood · Main ingredient: Tulingan · ⏱ 180 min · Serves 5 · ~₱315 · Best for: Dinner, Lunch

Ingredients

• 1 kg Tulingan (mackerel tuna), cleaned and gutted, whole or halved
• 9 pc 8-10 pieces kamias (bilimbi), sliced, or substitute with extra vinegar
• 2 tbsp Salt
• 4 cloves Garlic, sliced
• 1 thumb Ginger, sliced
• 3 tbsp Coconut oil or a few pieces of pork fat (optional, for richness)

Instructions

1. Clean the tulingan, removing gills and innards, and rub generously with salt inside and out.
2. Line the bottom of a clay pot (palayok) with banana leaves.
3. Arrange the fish in the pot in a single layer, tucking kamias slices, garlic, and ginger between and around the fish.
4. Add pork fat or coconut oil on top if using, for added richness.
5. Pour in just enough water to almost cover the fish.
6. Cover the fish with another layer of banana leaf, then place a lid on the pot.
7. Cook over low heat for 2-3 hours (traditionally slow-cooked for several hours) until the liquid has reduced significantly, the bones have softened, and the fish is deeply flavorful.
8. Check occasionally and add a splash of water if it dries out too quickly. Serve at room temperature or slightly warm with rice.

🩺 Health-condition tags and calorie counts are general reference estimates only, not medical advice — consult a doctor or dietitian for guidance specific to you.