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).
Ingredients:
1 big tilapia
about 3 slices of pork fat (2”x5”x1/2” 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
Related posts:
- Steamed Fish in Soy Sauce My cooking is always a mixture of what I...
- Lasang Pinoy 4 – Sinaing na Tulingan as Soul Food & my Tulingan Pasta Every ethnic group has what it calls “soul food” -...
- Home-made Fish Balls I steamed quite a large piece of fish in...
- Pan-fried Fish Fillet and Pasta The staple of the Filipino food is rice but for...
- Sinigang na Bangus sa Kamias I still have few pictures of my mom’s cooking taken...
One Comment
Permalink
eto..malamang..kya ng powers ko! hahaha..let u know if successful..
One Trackback
[...] Since one won’t find a Filipino store around here, substituting an ingredient is not new to me. I use lemon instead of kalamansi as souring agent to sinigang, sinaing, Pinoy beef steak and liver steak, and Kapampangan’s quilo. I use potatoes instead of unripe papaya for my tinolang manok. Experimenting is also a habit. I add Italian herbs to sitsaro guisado, and raisins or apples instead of the most common pineapple or just plain sugar to hamonado recipes. For years I use dried lily blossoms for paksiw na pata thinking those we buy in packets with tags written in Chinese characters are actually banana blossoms! Also, two of my other LP entries definitely fall under the same category - I marbleized the humble street food nilagang itlog ng pugo and my soul food sinaing na tulingan becomes pasta tuna. [...]