Allergens: Fish | Gluten-Free | Dairy-Free | Nut-Free
Cuisine: Filipino (Batangas Region, Southern Luzon)
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Sinaing na Tulingan is a traditional Filipino dish from Batangas, featuring bullet tuna slowly braised with kamias (bilimbi) and aromatics. A deeply savory, naturally gluten-free fish dish rooted in Filipino coastal cooking.

Sinaing na Tulingan is a deeply rooted heirloom dish from Batangas, a coastal province in Southern Luzon, Philippines. The term sinaing refers to slow-cooking or braising, while tulingan is bullet tuna — a firm, oily fish popular in local wet markets. The traditional method simmers the fish low and slow with kamias (bilimbi), a tart tropical fruit that acts as both flavoring and natural preservative. Salt, water, and aromatics round out the base. Often cooked in palayok (clay pots), the dish develops umami-rich depth and keeps for days — making it a staple in Batangueño homes and lunchboxes.

Ingredients (Serves 4–5)

• 4 pieces tulingan (bullet tuna), cleaned and gutted
• 2 tbsp rock salt
• 1 cup kamias (bilimbi), halved (or substitute: green mango, tamarind, or lemon slices)
• 1 cup pork fat or coconut oil (optional, for flavor and preservation)
• 4 cups water
• Banana leaves (for layering, optional but traditional)

Instructions

1. Clean and Salt the Fish
   • Remove tail spines, innards, and gills from tulingan.
   • Rub with rock salt and let sit for 30 minutes. Rinse briefly.
2. Layer in Pot
   • Line the bottom of a thick pot (or clay pot) with banana leaves.
   • Arrange fish tightly with kamias between layers.
   • Add pork fat or coconut oil if using. Pour water until fish is covered.
3. Simmer Slowly
   • Cover with more banana leaves. Bring to a boil, then reduce to a low simmer.
   • Cook covered for 4–6 hours, until fish is tender, bones are soft, and liquid is reduced.
4. Serve
   • Serve warm with steamed rice and a drizzle of the rich braising sauce.

Kitchen Equipment

• Large clay pot or heavy-bottomed stockpot
• Banana leaves (optional)
• Tongs or fish spatula
• Knife and chopping board
• Measuring cups
• Lid (tight-fitting)

Dietary Substitutions & Allergen Swaps

• Fish Substitute: Mackerel or sardines work well if tulingan is unavailable.
• Vegan Version: Use eggplant or jackfruit and season with seaweed and miso for umami.
• No Kamias? Use tamarind paste, lemon juice, or green mango.

Chef’s Tips

• Cook Low and Slow: Clay pot cooking develops best flavor over hours.
• Storage: Can be refrigerated up to 5 days; flavor improves over time.
• Flake Over Rice: Mix leftover fish into garlic fried rice for a second-day win.

Wine Pairing

Pair with dry Sauvignon Blanc or light-bodied Pinot Grigio. Non-alcoholic pairing: iced calamansi tea, ginger-turmeric water, or green mango cooler.

Nutrition Facts

Serving Size: 1 fish piece with sauce
Servings Per Recipe: 4

Frequently Asked Questions

Q: Can I pressure cook sinaing na tulingan?
A: Yes — reduce cooking time to 45–60 minutes under pressure for soft bones.

Q: Is banana leaf essential?
A: Not mandatory but adds authentic aroma and prevents sticking.

Q: Can I use coconut milk instead of oil?
A: Traditional versions use fat for preservation. Coconut milk is less ideal but adds richness if eaten fresh.

Q: How do I reheat it?
A: Simmer gently with a splash of water or oil in a covered pan.

From the shores of Batangas to your modern kitchen, Sinaing na Tulingan brings heirloom Filipino flavor to your table. Tag @simplycookingx using #GlobalCuisineSeries to share your coastal comfort creation!