Tulingan or mackerel tuna is widely available in Batangas. The most popular way of cooking this fish is sinaing (boiled). Sinaing na tulingan became a staple dish in the province and had been listed to its most popular dishes

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1 kg small or medium sized tulingan
1/2 cup dried or fresh kamias (make it 1 1/2 cup for fresh kamias)
50 g pork fat sliced into strips
1 cup water
2 tbsp rock salt
1/4 teaspoon ground pepper
3 cloves garlic
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 pork fat, onions, and some of the kamias at the bottom of the pot then the tulingan. Arrange each piece properly so one would be cooked the same way as others.

Add the remaining kamias and other ingredients over the layer of tulingan.

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 tulingan.

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