Sinaing na Tulingan

To prepare Sinaing na Tulingan, start by cleaning the mackerel tuna thoroughly and cutting it in the middle. Rub salt on both sides of the fish. In a pot, layer banana leaves at the bottom, followed by garlic, ginger, and onions. Place the fish on top, add more garlic, ginger, and onions, then layer with pork fat, vinegar, pepper, and salt. Cover and boil for 30 minutes, then taste and add chili if desired. Finally, add fish sauce, cover, and boil for another 10 minutes before serving.

Sinaing na Tulingan is primarily a seafood dish and is suitable for pescatarians. However, it contains pork fat, making it unsuitable for those following a strict vegetarian or vegan diet. If you want a vegetarian version, you can substitute the pork fat with a plant-based fat or omit it entirely, but this may alter the traditional flavor.

If you can't find banana leaves, you can use parchment paper or aluminum foil as a substitute for wrapping the fish. While banana leaves impart a unique flavor, using parchment or foil will still allow you to steam the fish effectively, though the taste may differ slightly.

To store leftover Sinaing na Tulingan, let it cool to room temperature, then transfer it to an airtight container. It can be refrigerated for up to 3 days. For longer storage, consider freezing it, but be aware that the texture may change slightly upon reheating.

Sinaing na Tulingan pairs beautifully with steamed rice, which helps balance the rich flavors of the dish. You can also serve it with a side of fresh vegetables or a simple salad to add freshness. For a traditional touch, consider serving it with a dipping sauce made of vinegar and chili.