Teresa's Recipes
Sinaing Na Tulingan
Sinaing na Tulingan is a beloved traditional Filipino dish that showcases the rich flavors of bullet tuna, simmered slowly in a tangy vinegar broth infused with aromatic herbs and spices. This dish is not just a meal; it's a culinary journey that celebrates the vibrant culture of the Philippines. Perfectly tender fish, combined with the warmth of garlic and ginger, creates a savory experience that pairs beautifully with steamed rice. Originating from the coastal regions where fishing is a staple, this dish has been passed down through generations, embodying the spirit of Filipino hospitality.
Ingredients
- 1 kg, cleaned and prepared Bullet tuna
- 1 cup Vinegar
- 2 cups Water
- 6 cloves, minced Garlic
- 1 medium, sliced Onion
- 2 inches, sliced Ginger
- 1 tablespoon, or to taste Salt
- 3 leaves Bay leaves
- 1 teaspoon Black peppercorns
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Calories: 320
- Fat: 15g
- Carbs: 5g
- Protein: 45g
- Sodium: 600mg
- Sugar: 0g
Instructions
- Begin by cleaning the bullet tuna: remove the scales and internal organs, then rinse under cold water and pat dry.
- In a large pot, combine the vinegar, water, minced garlic, sliced onion, sliced ginger, black peppercorns, bay leaves, and salt. Stir well and bring the mixture to a boil over medium heat.
- Once boiling, carefully add the cleaned bullet tuna to the pot. Reduce the heat to low, ensuring a gentle simmer.
- Cover the pot and let the fish simmer for about 2 hours, or until the tuna is tender and the flavors are well infused. Check occasionally and add a bit more water if necessary to prevent drying out.
- Once done, taste the broth and adjust the seasoning if needed. Serve the Sinaing na Tulingan hot, ideally with a side of steamed rice to soak up the delicious broth.
Tips
- For an added depth of flavor, you can marinate the tuna in vinegar, garlic, and spices for an hour before cooking.
- Feel free to add vegetables such as eggplant or radish during the last 30 minutes of cooking for a complete meal.
- This dish can also be enjoyed cold as a unique salad.