Description
A delightful dish featuring tender fish braised in a tangy sauce, perfect for family gatherings and special occasions.
Ingredients
- 2 kilograms tulingan fish (bullet tuna or similar)
- Dried bilimbi (kamias) or a substitute such as tamarind
- 1 head garlic, minced
- Pork fats (or substitute with olive oil or turkey fat)
- 6 cups water
- 1/2 cup vinegar (rice vinegar or apple cider vinegar)
- 2 tsp sugar
- Salt and pepper to taste
Instructions
- Clean the tulingan fish: Twist and remove the tail, then rinse thoroughly under running water.
- Prepare the fish: Cut along both sides and flatten slightly for even cooking.
- Season the fish: Rub salt over both sides.
- Wrap the head: Wrap the fish’s head with a banana leaf if available.
- Layer the ingredients: In a pot, place half of the minced garlic, dried bilimbi, and pork fat.
- Stack the fish: Place the seasoned fish on top of the layer, add more bilimbi, garlic, salt, and pepper.
- Add water: Pour in 4 cups of water to cover the fish.
- Bring to a boil: Cover and bring to a boil over medium heat.
- Incorporate vinegar: Stir in vinegar once boiling.
- Reduce heat: Lower the heat, cover, and simmer for about 2 hours.
- Final touch: Add remaining 2 cups of water and sugar; cook for an additional hour until tender.
Notes
Serve with steamed rice or quinoa; consider adding vegetables for extra nutrition.
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Asian