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”.
The usual daing na sariwa is bangus or milkfish. Making galunggong and or tulingan version provides several advantages.
Less fish bones. Milk fish has excellent taste but removing lots of fish bones makes me want to throw it away. More affordable. It is not a price per kilo comparison, it is a per piece instead. Galunggong and tulingan can be bought for a lesser amount of money.
A recipe contributed by her, my better half.
1) Choose the freshest fish available. However, if the real processing logic is followed, choose fish with red eyes, a little soggy, an old stock but with no putrid odor.
2) Remove the entrails. Wash under running water. Slice the fish from head to tail with a sharp knife to imitate the daing appearance.
3) Prepare the spice solution. Mixture of vinegar, black pepper granules, salt, sugar, chili and other spices available. Just like a pickling solution.
4) Soak the fish in pickling solution. Cover. Let stand overnight.
5) Drain well before frying to prevent oil droplet explosion. Or, dry under the sun for eight hours.
Daing is a salted and dried fish. The sariwa or wet version uses a pickling solution instead. The original version is salty to extremely salty while the sariwa is sour and spicy.