Sinaing na Tulingan

5 from 1 vote

Sinaing na Tulingan is a popular delicacy made of bullet tuna cooked low and slow in clay pot until super tender and infused with subtle tangy flavors. It's economical, tasty, and delicious paired with steamed rice.

Prep Time30

Cook Time5

Soak30

Total Time6

Course: Main Course

Cuisine: Filipino

Servings: servings

Calories: 359kcal

Author: Lalaine Manalo

Equipment

Clay pot or palayok

Ingredients

2 ½ pounds (about 7 to 8 pieces) tulingan (bullet tuna)
rock salt
½ pound pork belly
1 cup dried kamias (kalamyas or bilimbi)
½ cup sukang irok (kaong palm vinegar)
water

US Customary - Metric

Instructions

Wipe banana leaves with a damp cloth to remove any dirt. Cut into about 2-inch thick strips and set aside.
Clean the fish by removing the gills and innards. Make a slit in the center on both sides of the fish.
Soak in a bowl of water for about 20 to 30 minutes to remove any blood. Rinse and drain well.
Press the fish firmly with the palm of your hands to flatten.
Generously rub fish with ½ cup rock salt. Wrap part of the body and head with banana leaf.
In a clay pot, layer the bottom with banana leaves. Add pork belly and ½ cup dried kamias.
Arrange fish in the pot, alternating positions.
Add 1 tablespoon rock salt, ½ cup dried kamias, and sukang irok.
Add enough water to cover fish. Cover with banana leaves.
Cover with the palayok lid and bring to a boil.
Lower heat and cook on low heat for about 4 to 5 hours or until flesh and bones are very tender, adding water in ½ cup increments if the liquid is drying out.

Video

Notes

If you wish to remove the fish's tail, twist at a 360-degree angle and pull it off gently. You would know if you did it correctly when a portion of the meat is attached to the tail.

Nutrition