Everytime we ask about what people love or miss about Batangas, this one would not be left out — tulingan. Sinaing or ginataan, Batangueños are big fans of this fish.
So why is ginataan or sinaing na tulingan popular in Batangas? Primarily because of its abundance on the waters of the province. Another reason probably is the way the locals put so much enthusiasm in cooking this mackerel tuna.
Getting hungry? Good thing for those who can buy tulingan from the market anytime of the day. But what about our friends abroad? Oh, we didn’t intend to make you crave for this. Peace out.
I’m a seafood lover but not a huge fan of fish. Particularly if it’s just steamed or boiled. I prefer ginataan. My dad cooks ginataang tulingan perfectly fine. We have this clay pots at home and he would always use one everytime he cooks tulingan. He would let the tulingan in the pot for quite longer cooking time until the bones of the fish soften like that of the canned sardines.
But then since sinaing na tulingan is what’s often mentioned, better share the recipe here.
1 kg small or medium sized tulingan
1/2 cup dried or fresh kamias (make it 1 1/2 cup for fresh kamias)
1 cup water
2 tbsp rock salt
1/4 teaspoon ground pepper
3 cloves garllic
1 medium onion sliced
1 small ginger crushed
siling mahaba (number depends on your preference)
Clean the fish. Remove the gills and innards. Wash the tulingan under running water. Rub the tulingan with salt.
Place the tulingan inside the pot (or saucepan if you don’t have clay pot). Arrange each slice that all the tulingan would be cooked the same way as others.
Add the remaining ingredients.
Bring to a boil. Adjust the heat appropriately. Let it simmer for 30 to 45 minutes until the fish is properly cooked.
**Others use tamarind instead if kamias is not available. Anyhow, it will surely add that sour yet delicious flavor to your sinaing na tullingan.
PHOTO CREDIT: www.batanggenyo.net