Sinaing na Tulingan

Sinaing na Tulingan

(Steamed Tulingan)

Ingredients:

3 medium-sized tulingan, entrails removed

¼ kilo pork fat

½ cup white vinegar

2 to 3 cups water

2 to 3 tablespoons common table salt

5 to 10 cloves garlic, crushed and unpeeled

1 to 2 tablespoons black pepper, freshly ground

4 to 5 tablespoons fish sauce

Cooking Instructions:

Prepare the tulingan by making one long lateral incision on both sides of the fish.  Using the flat side of a knife, lightly press on the body of the fish.  Make sure not to press too hard as this could deform the fish entirely. 

Line the bottom of the pan with pork fat.  Layer the fish on top of the fat and pour in the white vinegar.  Add water until the layer of fat is completely submerged or the fish is submerged half way through.  Sprinkle some salt.  Cover the pan and allow the mixture to simmer in low to medium flame.  Remove any foam that will form.  Once the broth is cleared from foam, add fish sauce.  Continue to simmer until the water is reduced.  Add garlic and black pepper.  If the broth is too salty, balance it with vinegar.  If it is too sour, balance with fish sauce.

This recipe will serve up to three people.