Sinaing Na Tulingan

“Skipjack Tuna in Sour Broth” –that is I think the nearest English translation for this recipe, or there will be a nose bleed waiting to happen. Anyway, never mind the name, I shared this recipe not because it is not my original, nor I add a little ingredient, nor alter the original recipes, knorr real sarap is the seasoning that I use. It’s because further than that, I can recycle the left over for another recipe.

1 kilo medium size Tulingan (Skipjack Tuna)
2 tablespoon of garlic, chopped
2 cups water
1 slab of pork fat, about ¼ kilo
3 tablespoon of salt
½ cup of dried kamyas (Averrhoa Bilimbi)
3 tablespoon of vinegar
seasoning
black pepper
chilli

Clean the fish, make a diagonal slit in the body and flatten it by your hand, a little press is enough. Take a deep pan, if you want to make it authentic, use a clay pot. Make a bed of kamyas at the bottom of the pot. Put the slab of pork fat. Arrange the fish in parallel, and then arrange the next layer cross to the first layer. Add the vinegar, chili, seasoning, salt and black pepper. Cover it and cook in low heat for two hours. Add more water if needed. Wait till the oil fats start to appear.

In dining, pour the broth in your hot piping rice. It is so tasty like a protein rich fish sauce (patis), except that this is not very salty.