(Pangat)Pinangat na Tulingan with Kalamismis, Fish Cooked in Vinegar

pangat na tulingan

3 tulingan fish (medium to large)
15 small sigarilyas / kalamismis, both tip cut (up to 50 sigarilyas can be added)
3 small siling panigang or 1 large siling panigang
2 onions, sliced
1 clove garlic, minced
1 cup water
1 cup vinegar
1/4 teaspoon black pepper
salt to taste

tulingan kalamismis onion and garlic

1)  Wash fish. Remove all entrails. Most fish vendor will do this part for you.
2) Make a diagonal slice on each side of fish. The slice will permit better penetration of flavor.
3) Arrange fish, kalamismis, onions, garlic, pepper and siling panigang in a pot. Add water and bring to boil until the kalamismis/sigarilyas is tender. Sigarilyas will shrink with brownish color – tender indication.

cooking pinangat na tulingan

4) Add vinegar and salt. Continue boiling for 30 minutes. Adjust the amount of salt and vinegar according to your taste preference.

pangat na tulingan
5) Serve.


One Comment

  • […] dry, too wet or burnt. She was also using it to cook other dishes especially the slow cooked sinaing na tulingan. However, the clay pot posses one great disadvantage,  fragility. It was extremely sensitive […]

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