Tulingan is a small to medium sized fish from the tuna family. You can also substitute sliced tuna (or Tambakol) in this recipe. Since this is a simple recipe, the freshness of the ingredients are critical. Good sinaing na tulingan when cooked right will not fall apart when served.
1 kg medium to small sized tulingan
1/2 cup dried kamias or 1 1/2 cup sliced fresh kamias
1 cup water
3 tbsp sea salt
I prefer to use clay pots for sinaing na tulingan. We have a traditional palayok and a modern earthenware pot. A regular metalware cooking pot will also do the job, but I find it easier to do slow cooking in clay pots. If you don't have a clay pot, use the thickest pot you have.
Sinaing na tulingan uses a lot of salt, and the juices left after reduction of the broth is aptly called "patis". This goes well with rice and chopped tomatoes.
1. Clean the fish, remove gills and guts then chop off tail.
3. In a pot, place kamias then the tulingan. Arrange it in a layer so that the kamias is on the bottom of the pot
4.Pour 1 cup water and then top with salt. (put an additional 1/2 cup of water if you are using dried kamias )
5. Let this simmer for 1 hour at least on the lowest possible flame. Do not allow it to boil over. You may turn the stove off once the broth is reduced to around 1/4 of its volume.
Fried pork fat is an optional ingredient. You can add this at the start. The pork fat adds flavor to the dish. If you were lucky enough to purchase fat tulingan (depending on the season), then you will notice the patis will be oilier and more flavorful.
Sinaing na tulingan is a dish that's tastier the day after it's cooked. Store it in a glass jar, porcelain bowl or the clay pot itself. Never use plastic containers as the fish taste will stick to the plastic.
I hope you enjoy cooking this recipe. It is one of the simplest and tastiest pinoy dishes and has been elevated to the status of comfort food for a lot of home sick pinoys.
Until next time!