View Full Version : Sinaing na Tulingan sa Patis - Sampalok Sinigang Mix Version

12-04-2008, 08:11 PM
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Sinaing na tulingan sa patis is a Batangas special fish dish of tulingang slow cooked in kamias usually dried but fresh kamias can also be use and salt. Patis is the term used in the salty broth of the dish. The fish is slowly cooked until the fish is soft including the bones but remain firm. To prevent the fish from crumbling and sticking to each other banana leaf is used to separate each fish when it is arrange side by side during cooking. The banana leaf also add flavor to the dish. The extra saltiness also extends the shelf life of the dish. It is best serve with chopped tomatoes to neutralize the salty state of the dish. Sinaing na tulingan is serve with a lot of rice especially if the patis or salty broth is mixed in with rice. The thought of it had already made me droll while writing this post.

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Here is the version using sampalok sinigang mix in place of kamias that is comparable. The next time you find a tulingan or any other similar tuna fish and have been longing for sinaing na isda here is the recipe.


1 kilo small or medium size tulingan
1 small pc. pork fat optional
1 tblsp sampalok sinigang mix
1-1 1/2 tblsp salt

Cooking procedure:

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Remove gills and innards of tulingan, using scissors cut fins and tails. If using medium size tulingan slice diagonally. If using small tulingan slit cut along the length of each fish on both sides, carefully press fish to flatten slightly. Wash fish thoroughly and drain. In a casserole put, pork fat at the bottom. Arrange sliced fish side by side, add enough water to cover fish add salt and sampalok sinigang mix. Cover and simmer at low heat for 45 minutes to 1 hour or until most of the liquid have evaporated. Serve with chopped tomatoes and onions.

12-17-2008, 01:36 AM
wow paborito ko to! meron din sa laguna nyan... sarap!

01-01-2009, 04:46 AM
d ba malansa yan?