Baked Tulingan, Sinaing na Tulingan Style
Baked Tulingan, Sinaing na Tulingan Style. Do you love the Batangas Sinaing na Tulingan and want to impress your family or friends here is my innovative baked version. The ingredients including the banana leaf wrap are basically the same with the usual Sinaing na Tulingan. Or you may use your own usual ingredients if you think my recipe is missing some ingredients.
To cook my Baked Tulingan, Sinaing na Tulingan Style, of course you need an oven and instead of using a pot I used a baking dish. This was my first try to cook Baked Tulingan, Sinaing na Tulingan Style so I opted to try it first with just 3 medium sized tulingan. Just arrange the individually wrapped flattened tulingan and other ingredients on the baking dish line with banana leaf and sealed with aluminium foil. The dish is then baked for 2 1/2 hours at 250Deg F or 120deg C.
Now if you are looking for the usual cooking method of Sinaing na Tulingan or looking for other tulingan or sinaing na isda recipe just click on the recipe list below.
Here is my Baked Tulingan, Sinaing na Tulingan Style, try it.
3 to 4 pieces medium size tulingan
2-3 small pcs. pork back fat strips
1 medium size onion, peeled, sliced
15-20 pcs. kamias, trimed
2-3 stalks leeks, cut into 2” length, optional
2-3 long green sili, optional
2-3 thumb sized ginger, skinned, sliced
Remove gills and innards of tulingan. Using scissors cut fins and remove tails by twisting and pulling off from the body. Wash fish thoroughly drain. Make a slit cut along the length of each fish on both sides, carefully press fish to flatten slightly. Season each fish with salt and the crushed peppercorns. Wrap each fish with a piece of banana leaf, body and tail partially exposed. In baking dish line with banana leaf , place the pork fat strips at bottom. Place also half of the onion, crushed peppercorns and kamias at the bottom. Arrange the wrapped fish side by side, add enough water to cover fish. Now add in the ginger, the remaining half of the onion, crushed peppercorns and kamias at the top. Drizzle with some cooking oil.
Cover with another piece of banana leaf before sealing with aluminium foil. Simmer in low heat for 2 to 2 1/2 hours or until most of the liquid have evaporated. Remove the aluminium foil, add in leeks and green sili and cook for another 1 to 2 minutes if using. Serve with a lot of rice.