Sinaing na Tulingan sa Kamias

Tulingan is slowly simmered with kamias, salt, and pepper until tender and deeply savory. It is a sour, brothy Batangas-style fish ulam without soy or sugar.

Estimated cost: ₱90–₱100

Prep 10 min · Total 50 min · Serves 1

Nutrition per serving: 300 kcal · 45.2 g protein · 3 g carbs · 10.9 g fat

Ingredients

• 180g, cleaned tulingan
• 40g, sliced kamias
• 1/3 tsp salt
• 1/8 tsp black pepper
• 3/4 cup water
• 1 clove, crushed garlic

Steps

1. Clean the tulingan well, removing bloodline and gills. Pat dry and rub lightly with salt.
2. Arrange kamias and crushed garlic at the bottom of a small pot, then place the fish on top.
3. Add water and pepper. Bring to a gentle boil over medium heat.
4. Once boiling, lower heat to the lowest setting, cover, and simmer for 35–40 minutes. The liquid should barely bubble, not roll.
5. Check halfway and spoon some broth over the fish. Add a splash of water only if the pot is nearly dry.
6. The fish is done when the flesh is firm, flakes easily, and the broth tastes sour-salty. Rest covered for 5 minutes before serving.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).