Sinaing na Tulingan

Ingredients for Sinaing na Tulingan

• 2.5 lb tulingan (bullet tuna), 7 to 8 pieces
• 1/2 cup rock salt, plus 1 tbsp
• 250 g pork fat, sliced
• 1 cup dried kamias, divided
• 1/2 cup cane vinegar
• Banana leaves, for lining and wrapping
• Water

How to cook Sinaing na Tulingan

1. 1.Clean the fish, removing gills and innards; optionally twist off tails. Soak in water for 20 minutes to remove blood, then drain.
2. 2.Rub fish with 1/2 cup rock salt and wrap each with banana-leaf strips.
3. 3.Line a clay pot or large wok with banana leaves. Make a base of pork fat and 1/2 cup dried kamias, then arrange fish on top.
4. 4.Add remaining kamias and 1 tablespoon salt. Pour in vinegar and enough water to cover; top with banana leaves and cover.
5. 5.Bring to a boil, reduce to the lowest heat, and simmer 4 hours. Add 1/2 cup water if drying; uncover for the final 30 minutes to reduce.