Sinaing Na Tulingan

Ingredients

Bullet tuna

1 kg, cleaned and prepared

Vinegar

1 cup

Water

2 cups

Garlic

6 cloves, minced

Onion

1 medium, sliced

Ginger

2 inches, sliced

Salt

1 tablespoon, or to taste

Bay leaves

3 leaves

Black peppercorns

1 teaspoon

Instructions

1. Begin by cleaning the bullet tuna: remove the scales and internal organs, then rinse under cold water and pat dry.
2. 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.
3. Once boiling, carefully add the cleaned bullet tuna to the pot. Reduce the heat to low, ensuring a gentle simmer.
4. 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.
5. 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.