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You are here: Home / Fish Recipes / Adobong Tulingan (Skipjack Tuna Adobo)

Adobong Tulingan (Skipjack Tuna Adobo)

July 29, 2018 by Manny 5 Comments

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Tulingan or Skipjack Tuna is commonly found in wet market in the Philippines. So I think it will not be hard for you to find this main ingredient of this dish. The only thing about tulingan is the very fishy taste and smell so not many people are fond of eating tulingan. The fish meat is also very dense, dry and tough if you cook it well done. You also have to know how to clean this fish not only removing the gills and innards but also the glands at the base if the tail which have toxins. You can also use other varieties of tuna like the yellow fin tuna or mackerel tuna to cook this dish if tulingan is hard to find in your area.

To cook adobong tulingan: Coat pieces of skipjack Tuna with rock salt or table salt and fry until golden brown. In another pan, saute garlic, onion and ginger. Then add soy sauce, vinegar, laurel leaves, brown sugar and pepper. Simmer for a few minutes then put the fried tulingan. Coat the fried fish with the sauce to make a flavorful dish.  To see the rest of the recipe with the exact measurement of ingredients, continue reading.

 

Adobong Tulingan
Print Recipe
5 from 1 vote

How to Cook Adobong Tulingan (Skipjack Tuna Adobo)

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Fish Recipe
Cuisine: Filipino
Servings: 4 serving
Author: Manny

Ingredients

  • 4 pcs Tulingan or Skipjack Tuna cleaned and cut the sides diagonally
  • 1 pc onion chopped
  • 3 cloves garlic crushed
  • 1 inch ginger slivered
  • 3 Tbsp. soy sauce
  • 3 Tbsp. vinegar
  • 1 tsp. black pepper
  • 3 pcs laurel leaves
  • 1 tsp. brown sugar

Instructions

    How to cook adobong tulingan:

    • Coat pieces of skipjack Tuna with rock salt or table salt and fry until golden brown.
    • In another pan, saute garlic, onion and ginger.
    • Then add soy sauce, vinegar, laurel leaves, brown sugar and pepper.
    • Simmer for a few minutes then put the fried tulingan.
    • Coat the fried fish with the sauce to make a flavorful dish.

     

    Adobong Tulingan

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    Filed Under: Fish Recipes Tagged With: adobong tulingan, filipino recipe, panlasang pinoy recipe, skipjack tuna

    Author Bio

    Manny Montala is a webmaster and admin of this blog and one of his interest is on the area of Filipino dishes and recipes. Please visit this blog often and bookmark. Please read my about page for details. Thanks for visiting.

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    Reader Interactions

    Comments

    1. Manny

      March 24, 2016 at 7:53 am

      5 stars
      Hi CJ and Mae, I changed the photo. I hope this adobong tulingan looks alright to you.

      Reply
    2. cj

      January 30, 2016 at 11:19 pm

      it’s a nice dish. 🙂 God bless!

      Reply
    3. cj

      January 30, 2016 at 11:18 pm

      i agree it’s a tambakol not a tulingan, a tambakol is flat shaped when sliced. a tulingan acquires the shape of dalagang bukid fish but more stuffed.

      Reply
    4. Mae

      July 29, 2015 at 2:12 am

      FYI: That is tambakol not tulingan. 🙂

      Reply
      • Manny

        July 29, 2015 at 5:44 am

        Hi Mae, are you sure it’s a tambakol? how did you know?

        Reply

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