Sinaing na Tulingan sa Sampalok
Sinaing na Tulingan sa Sampalok is a Filipino delicacy featuring slow-cooked skipjack tuna in tamarind-infused broth, wrapped in banana leaves for a burst of flavor and tenderness.
Servings: 4 servings
Calories: 820kcal
Ingredients
- 1 kilo medium sized tulingan skipjack tuna
- 1/4 kilo pork fat
- 1/4 kilo tamarind fruits or kamias fruits
- 2 Tbsp. minced garlic
- 2 inch size ginger sliced
- equal amount of sea salt and black pepper
- 6 sheets banana leaves
- cooking oil for frying
Instructions
How to Cook Sinaing na Tulingan sa Sampalok
- Remove the gills and innards of the tulingan (skipjack tuna). Make a shallow cut on both sides of the fish.
- Make sure to remove the tail gland by twisting the tail and pulling it. The tail gland contains toxins that will make you itch after eating.
- Wash in running water and drain in a colander to dry. Press the tuna with the palm of your hand and rub with salt-pepper mixture.
- Lay a piece of banana leaf sheet in a clean surface and put the tulingan in the center.
- Put pieces of the sliced fat on the sides of the fish and wrap the fish with banana leaf. Do the same procedure on the rest of the tulingan.
- In an empty pot, lay two sheets of banana leaf on the bottom. Put the pork fat first on the banana leaf. Distribute it on the bottom of the pot.
- Add ginger, garlic and sampalok fruits layer by layer. Then put the wrapped tulingan in the pot.
- Sprinkle some salt-pepper mixture on top of the tulingan. Pour water just enough to cover the fishes.
- Put on the stove and cook for an hour of until the tulingan are tender and the liquid is reduced.
- You can also fry it before serving to make it more appetizing. Seal the wrapped tulingan by tying both ends with a piece of twine or make a thin strip of the banana leaf.
- Heat cooking oil and fry the fish just like frying a pinaputok na tilapia or pinaputok na bangus.
- Serve as a viand with cooked rice and some dipping sauce consisting of kalamansi juice and patis. Enjoy!
Video
Notes
Cooking Tips of Sinaing na Tulingan sa Sampalok
- Banana Leaf Magic: Enhance Flavor and Tenderness To impart a unique aroma and tenderness to your Sinaing na Tulingan, use banana leaves. After rubbing the tulingan with salt and pepper, wrap it securely in banana leaves. This method not only infuses the dish with a subtle, earthy flavor but also keeps the fish moist during the slow-cooking process. The leaves act as a natural wrapper, allowing the flavors to meld and intensify, resulting in a more delicious and aromatic dish.
- Layering for Depth: Infuse Aromatics into Every Bite Elevate the taste of your sinaing na tulingan by layering the pot with aromatic ingredients. Start with two sheets of banana leaf at the bottom, followed by a distribution of pork fat. Layer ginger, garlic, and sampalok fruits strategically, creating a flavorful bed for the tulingan. As the dish simmers, these layers infuse the fish with a rich blend of spices, creating a depth of flavor that will leave your taste buds delighted.
- Tail Gland Caution: Prioritize Safety in Preparation Ensure a safe dining experience by removing the tail gland before cooking. This small organ is located near the tail and contains toxins that can cause discomfort if consumed. To eliminate this risk, twist and pull the tail to remove the gland. Prioritizing this step guarantees that your sinaing na tulingan not only tastes delightful but is also safe for consumption. Safety in preparation ensures a worry-free and enjoyable dining experience for you and your loved ones.