Oh how I love my mom’s steamed tuna or sinaing na tulingan (my most requested dish from her whenever I’m back home on vacation) but we bought tilapia so I have to work my way into this fish just to satisfy my cravings.This is a typical dish from my mom’s hometown & she can cook it w/ as much variety (such as other types of fish w/ banana leaves as covering) as I can remember w/ her eyes closed. But the recipe I’m about to share is another edible experiment of mine. 1st thing, not tuna but tilapia. 2nd thing, instead of the famous dried kamias or bilimbi, I used lemon (always my dear substitute for any souring agent like tamarind or kalamansi).
1 big tilapia
about 3 slices of pork fat (2in x 5in x 1/2in each slice, u may add some lean mean if u wish)
1 onion, cut into halves
1 cup of lemon juice
salt and pepper (& MSG)
Clean the fish & arranged it in a saucepan w/ all the other ingredients. Pour in about half of the lemon juice & pour enough water to cover the fish. Cook over low heat until the pork fat is tender & there is about 1 cup of fish sauce left. Never dry it up ’cause the fish sauce is great on plain rice. Pour the remaining lemon juice & cook for another minute.
Is this chicken, what I have, or is this fish? I know it’s tuna, but it says Chicken by the Sea. – Jessica Simpson