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Sunday, November 9, 2014

Sinaing na Tulingan (Tuna pinangat) Cooking Procedure

Sinaing na Tulingan or pinangat is a Filipino Fish recipe which means "braised fish".Tulingan or "bullet fish" is one of the most common fish in the Philippines and likewise an affordable kind.

The cooking procedure of sinaing na tulingan is very easy, just start with the proper washing of the fish. Fish tail is always advised to remove because they say that it contains bitter taste and some say it's poisonous. To remove its tail, just twist it in 360 degrees and pull, there will be some flesh attached in the tail that you need to remove.

When the fish is clean, flatten it then spread salt and set it aside while preparing the other ingredients.


  • 1 kg. tulingan
  • 10 pcs. dried kamias or bilimbi (some use it fresh)
  • 1 tsp. iodized salt
  • 1/4 taba ng baboy
  • msg. (optional)
  • banana leaves a (as separator)
  • 4 pcs. minced garlic

  • Cut the banana leaves then cover the body of tulingan.
  • In a casserole preferably palayok if available, arrange the fish properly inside putting some pieces of banana leaves at the bottom.
  • Add all ingredients and cook in a medium heat.
  • Lower the heat after the first boil, leave for 2-3 hours
  • Remove from heat
  • Serve with rice

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