Sinaing na Tulingan
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!
- 1 kilo Tulingan Fish medium-sized
- 250 grams pork fat or pork belly optional
- Salt to taste
- 10 pieces dried kamias/ bilimbi
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.
Calories: 260kcal | Carbohydrates: 1g | Protein: 5g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 16mg | Potassium: 96mg | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg