Pinangat na Tulingan, Sinaing na Tulingan

Pinangat na Tulingan, Sinaing na Tulingan
Pinangat na Tulingan, Sinaing na Tulingan. Here is another popular way of cooking tulingan aside from paksiw sa gata. Small to medium size tulingan are best cooked in kamias until dry, in Laguna it is called pinangat, in Batangas its sinaing. It is said that the tails of tulingan should be remove and discarded by twisting and pulling out, to rid off the toxin that is located at the base of the fish tail. The toxin cause allergic to some. Other than that tulingan is good fish here is the recipe.

Ingredients:
Kamias

1 kilo medium size tulingan
1 small pc. pork fat
1 medium size onion, quartered
15-20 pcs. kamias, trimed
3 whole green sili
2 stalked leeks, cut into 2” length, optinal
coarsely ground pepper
salt

Cooking procedure:
Pinangat na Tulingan, Sinaing na Tulingan - Cooking Procedure

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. In a casserole put, pork fat, onion and kamias at the bottom. Arrange fish side by side, add enough water to cover fish, Season with salt and ground pepper. Cover and simmer in low heat for 45 minutes to 1 hour or until most of the liquid have evaporated. Add in leeks and green sili and cook for another 1 to 2 minutes.

Comments

  1. AnonymousMarch 10, 2010 at 8:00 AM

    where can i find kamias here in california??

    ReplyDelete
  2. ut-manMarch 10, 2010 at 3:10 PM

    Maybe Pinoy readers from California can help you.

    ReplyDelete
  3. AnonymousMay 25, 2010 at 4:31 PM

    is there any alternative for kamias coz i can't find one here in u.a.e

    ReplyDelete
    Replies
    1. mac chuaMay 18, 2012 at 9:16 PM

      You can try green mango or calamansi. I've tried it a lot of times and it was good. Just don't forget to sprinkle "sinigang mix" (tamarind soup base) on top of the fish before cooking.

      Delete
  4. ut-manMay 29, 2010 at 8:28 AM

    Try fresh tamarind, sampalok usualy available in Indian vegetable stores in UAE. Dried or frozen kamias are also available in Asian store or at Al Maya's supermarket in UAE, otherwise use sampalok sinigang mix.Goodluck

    ReplyDelete
  5. AnonymousJuly 29, 2010 at 9:32 PM

    hi im now based here in saudi. can i omit the pork fat?? or can i use beef fat instead?? thanks!

    ReplyDelete
  6. ut-manJuly 30, 2010 at 4:05 AM

    Just add some cooking oil.

    ReplyDelete
  7. AnonymousOctober 30, 2010 at 4:13 AM

    you can find kamias at seafood city supermarket san jose california. or any other orietal market look at the frozen section.

    ReplyDelete
  8. ut-manOctober 30, 2010 at 4:45 AM

    @Anonymous,
    Thank you for the information. That answers the query raised from our California readers.

    ReplyDelete
  9. techronFebruary 10, 2012 at 5:56 PM

    Nice cooking! I live in Ilocos but I cook this recipe frequently. I learned it from my hipag in Paranaque then improvised. What I do is arrange them properly then pressure-cook it for at least an hour, open the cooker then boil it some more until the sauce is just enough to "moisturize" the fish. You will see richer, tastier sauce and no more fish bones. You eat everything :D

    ReplyDelete
  10. UT-ManJuly 27, 2012 at 8:34 PM

    Hi techron and mac chua,
    Thanks for sharing...

    ReplyDelete

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