Sinaing na Tulingan

Tulingan or Mackerel tuna is a type of fish abundant in our province. They have a silver-gray color and always looked firm and fresh. Usually, it is cooked as a Sinaing (boiled) dish. During this Holy Week, almost all households in our community cook Sinaing na tulingan.

I grew up having Sinaing na tulingan almost every week and having it is not something I look forward to during mealtimes. As they say, when you have something all the time, it loses its charm and significance.

But now, I'm starting to revive my appreciation to this ubiquitous fish. Sinaing na tulingan is part of my culture and history and I always think of my former colleague who always got excited when I brought her this dish.

Fish vendors in some markets can prepare tulingan for you. They will gut the fish, score both sides and press the body. The flatter, the better.

Here is how we cook Sinaing na tulingan at home:

1. Salt the prepared tulingan. Don't be shy on the salt.

2. At the bottom of a clay pot, put banana stalks, banana leaves, crushed garlic, ginger, and chilies. Sometimes, we put pork fat for more flavor.

3. Place the tulingan in the clay pot and put water, just about the middle of the pot.

4. When the water comes to a boil, lower the fire and let it simmer until the fish is very tender and much of the water has evaporated. The juice of the fish will mix with the water, creating a salty, fishy, sauce.

Here is the finished product. It may smell funky to unfamiliar noses but it's delicious, especially when eaten with tomatoes and onions. Tada!