1/2 kilo fish tulingan (mackerel tuna)
1 cup vinegar
1 cup cocomilk
2 bulb onion, slices
2 cloves garlic
1 thumb size ginger
2 thumb turmeric turmeric (luyang dilaw)
2 green chili
1 cup water
salt to taste
Clean fish tulingan. In a casserole, put fish, onion, garlic and ginger. Add vinegar, water and salt to taste. Boil for thirty to forty minutes. Add cocomilk and luyang dilaw together with the green chili. Boil for fifteen minutes. Serve.
This is a delicious native delicacy. I still remember the time when I often ask my mom to cook such. Ask for it to only get the irresistible soup but not the bony fish. Removing fish bones while eating was not in my to do list. I slowly learned the art then the whole menu became one of my favorite.
Other recipe variants you can try are “Pinangat na Tulingan with Pork Back Fat and Kamias” and “Pinangat na Tulingan with Kalamismis, Fish Cooked in Vinegar”.