Sinaing na Isda, Sinaing na Tuna

Sinaing na Isda, Sinaing na Tuna
Sinaing na Isda, Sinaing na Tuna, I bought this 1 1/4 kilo size yellow fin tuna it is just the right size for a sinaing na isda for our dinner. It is a dish famous in Batangas. The fish is slowly cooked in kamias and pork fat. The most common fish used with sinaing is tulingan, there are other fish that are good for this recipe, and the choice of fish is up to what ever available or to one’s preference. Here is my version of sinaing na isda.


1 k. small tuna
1 small pc. pork fat
1 thumb size ginger cut into thin slices
1 medium size onion, quartered
15 pcs. kamias, trimed
3 whole green sili
2 stalked leeks, cut into 2” length, optinal

Cooking procedure:

Remove gills and innards of tuna. Using scissors cut fins and tails. Wash fish thoroughly drain and slice diagonally. In a casserole put, pork fat, onion, ginger and kamias at the bottom. Arrange sliced fish side by side, add enough water to cover fish, Season with salt. Cover and simmer in low heat for 45 minutes to 1 hour or until most of the liquid have evaporated. Garnish with leeks and green sili.


Anonymous said...

you put an ingredients with ginger but in the procedure you didn't include it? you really used ginger? or maybe only in ginataan?

ut-man said...

Thanks for highlighting the omission now the procedure is rectified, I indeed used ginger you can see it in the photo.

Anonymous said...

anne: Thank you for posting this recipe. Its my first time to cook sinaing na tuna.


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