Sinaing na Tulingan
Sinaing na Tulingan. The authentic Batangas sinaing na tulingan is cooked where the fish are individually wrapped with banana leaf and in a clay pot. The banana leaf besides adding the unique banana leaf aroma to the fish, the banana leaf wrap also protect the fish from disintegration, the fish has to be simmered in low heat for a long time until the fish bones area so soft that it can be eaten. The use of clay pot also makes a difference from just using a regular pot.
On our today’s version of Sinaing na Tulingan, the fish are individually wrapped with banana leaves, I wanted to use dried kamias but all I had in the refrigerator was fresh kamias that was intended for my other fish dishes. Now if you have access of dried kamias these may be the only type of kamias if you are leaving overseas then use dried kamias. Some of the may find frozen kamias in their neighborhood Asian store overseas that is good alternative.
There are other sinaing or pinangat dishes that I have cooked and posted in the past, check out the link list below should you are looking for other version or cooking method of Sinaing na Tulingan, or Sinaing version of other similar fish.
Here is the recipe of my Sinaing na Tulingan, try it.
1 kilo medium size tulingan
1-2 small pcs. pork back fat strips
1 medium size onion, peeled, quartered
1/2 head garlic, peeled, crushed
15-20 pcs. kamias, trimed, sliced
3-4 long green sili
2-3 stalks leeks, cut into 2” length, optional
3-4 sliver of ginger, optional
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 and 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, leaving the head and tail partially exposed. In a deep pan or wok lay a piece of banana leaf, place the pork fat strips at bottom. Place also half of the onion, garlic, crushed peppercorns and kamias at the bottom. Arrange the wrapped fish side by side, add enough water to cover fish about 1 inch over the fish. Now add in the ginger, the remaining half of the onion, garlic, crushed peppercorns and kamias at the top. Drizzle with some cooking oil. Cover with another piece of banana leaf before putting the pan lid. Simmer in low heat for 1 to 1/2 hours or until most of the liquid have evaporated. Add in leeks and green sili and cook for another 1 to 2 minutes. Best served the day after with a lot of rice.
See other related sinaing recipe;
Sinaing na Tulingan sa Patis
Sinaing na Isda (Tuna)
Pinangat Sinaing na Tulingan
Paksiw sa Gata, Guinataang Tulingan