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Home > Fish + Seafood Recipes

Sinaing na Tulingan

BY :Bebs | Published: 04/13/ 2021 | Updated:05/02/ 2021 | 4 Comments

RECIPE VIDEO PRINT
5 from 4 votes
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This delicious, no-fuss Sinaing na Tulingan recipe is made using 5 ingredients only. Cooked low and slow until meat and fishbones are very tender. It's amazing how something so simple can taste so amazing!

Sinaing na Tulingan cooked in a claypot
Jump to:
  • What is it?
  • Preparing the Tulingan
  • Helpful Tips
  • Add-on Options
  • Shelf Life
  • Printable Recipe
  • Other Filipino Fish Dishes to try

  • What is it?
  • Preparing the Tulingan
  • Helpful Tips
  • Add-on Options
  • Shelf Life
  • Printable Recipe
  • Sinaing na Tulingan
  • Other Filipino Fish Dishes to try

What is it?

This dish originated from the coastal province of Batangas, where a profusion of fresh seafood is readily available. It is not surprising then that they produced one of the most popular and well-loved fish dishes in the country- the Sinaing na Tuligan.

Sinaing is a method of cooking done through boiling or steaming. The Tulingan or Bullet Tuna is seasoned simply with salt and cooked in water with kamias (Bilimbi). Pork fat is normally added to the bottom of the clay pot to prevent the fish from drying out as it is boiled over low heat for a couple of hours or even overnight to make it very tender. Just adding water as needed and letting it evaporate in the end giving way for the pork fat to render oil. This simple process really brings out the natural flavor of the fish, no additional flavoring needed at all, if you ask me!

Preparing the Tulingan

Cleaning and preparing the fish is equally as important as the cooking part with this recipe. Just like other fish, you need to remove the innards and gills. Tulingan or bullet tuna does not have scales so that is one less work to do. Traditionally, the tail is also removed by turning and twisting it to disconnect it from the spine then pulling it out. This is due to an old tale that is still believed by some locals that the tail part contains toxins or is poisonous, which can cause dizziness and allergic reaction to some people.

But in doing some digging, this could be attributed to scombroid or histamine poisoning from fish like tuna, mackerel, marlin, herring, and others. These fish naturally have high levels of histidine, which turns to histamine when stored improperly. They should be frozen right away or at least within 6 hours after they are caught to prevent this.

Ingredients for Sinaing na Tulingan

Helpful Tips

  • It is best to use a claypot when cooking this dish. But don't worry if you do not have a "palayok" or clay pot at home. You can simply use regular deep pans or pots as a replacement.
  • If you cannot get your hands on any dried Kamias, you can use fresh ones too. In a cinch, vinegar, tamarind, and calamansi can be used as a substitute.
  • Wrapping the head of the fish with banana leaves ensured that the parts stay together through long hours of boiling.
  • Boiling time may vary depending on your preference. I cooked mine for almost 3 hours, but you can do it longer. Some actually boil it almost the whole day until even the fishbones tenderize.

Add-on Options

This recipe is very basic and uses only the simplest ingredients and is absolutely delicious. However, since this is a heritage dish, there are a lot of different versions that you can also explore! Some prefer cooking it with aromatics like garlic, onion, and ginger. Green chilis, tomatoes, leeks, and other green leafy veggies are optional too.

I also have read that some recipes add fish sauce, soy sauce, salt, and pepper for more flavor.

How to Cook Tulingan

Shelf Life

As with any other dish cooked with souring agents, this dish also have a longer shelf life compared to others. It can last for weeks especially if properly stored. I suggest placing it on a sealed container or jar and refrigerating any leftovers. Simply reheat using your microwave or stovetop when the craving strikes again!

It is also very common to fry it the next day if there is any leftovers or cook it in coconut milk.

Tulingan Fish or Bullet Tuna

Printable Recipe

Print Review

Sinaing na Tulingan

5 from 4 votes
Made using 5 ingredients only. Cooked low and slow until meat and fishbones are very tender. It's amazing how something so simple can taste so amazing!
Prep Time: 10 mins
Cook Time: 3 hrs
Total Time: 3 hrs 10 mins
Course :Dinner, Lunch, Main Course
Servings =5
Print Recipe Rate this Recipe

Ingredients
 

  • 1 kilo Tulingan Fish medium-sized
  • 250 grams pork fat or pork belly optional
  • Salt to taste
  • 10 pieces dried kamias/ bilimbi
  • water

Instructions
 

  • Clean fish by removing the gills and innards, you may remove the tails by snapping and then pulling it away. Wash thoroughly.
  • Make a long slit along the flesh on both sides. Press with your palm to flatten. Do the same with the rest of the fish. Soak in a basin or bowl with water for several minutes to remove remaining blood.
  • Drain and lightly pat the fish dry. Rub generous amounts of salt into each fish including the cavities and crevices.
  • Wrap the top part of each fish with banana leaves.
  • In a pot, arrange the pork fats and the kamias at the bottom so the fish will not touch the bottom of the pot. Fill the pot with water just enough to cover the top of the fish.
  • Cover the pot and simmer over low heat for 3 hours or longer. Add water as needed. Once desired tenderness is achieved let the water dry out and allow the oil to render from pork fat.
  • Transfer the cooked fish in a serving plate and enjoy with steaming-hot rice.

Nutrition

Calories: 260kcalCarbohydrates: 1gProtein: 5gFat: 27gSaturated Fat: 10gCholesterol: 36mgSodium: 16mgPotassium: 96mgVitamin A: 9IUVitamin C: 1mgCalcium: 3mgIron: 1mg
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  1. Vic Pintero says

    January 03, 2022 at 7:06 am

    Hi Bebs,

    Thanks for posting this recipe. One of my favourite dish ever! Unfortunately, I can't get fresh "'tulingan' in North America, so I will try this with mackerel. Likewise, we can only get frozen bilimbi, so I'll settle with that.

    Happy New Year!

    Best,

    Victor

    Reply
    • Bebs says

      January 04, 2022 at 10:24 am

      Happy New Year to you too, Vic! Let me know how it went using mackerel? Although, I am guessing it should work out alright.

      Reply
  2. CARLITO CATUNCAN says

    December 20, 2021 at 1:27 am

    5 stars
    IT'S VERY ENLIGHTENING FOR A NO-COOKING EXPERIENCE LIKE ME. YOUR COOKING INSTRUCTIONS INCLUDED A WRITTEN RECIPE THAT
    MAKE IT EASIER TO FOLLOW. WRITTEN RECIPES ARE VERY IMPORTANT.
    THANK YOU AND WILL BE FOLLOWING YOUR OTHER COOKING INSTRUCTIONS AND RECIPES.
    CARLITO CATUNCAN

    Reply
    • Bebs says

      December 21, 2021 at 12:36 am

      Thanks for your nice comment, Carlito.

      Reply

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