"This Inihaw na Isda recipe features tulingan, a local variety of tuna that’s both flavorful and versatile. Grilling is one of the most popular ways to prepare tulingan, as it brings out the fish’s natural taste while adding a delightful smoky aroma. While there are many methods to cook inihaw na isda tulingan, this recipe focuses on a simple yet effective approach that highlights the fish’s freshness and enhances its flavor with minimal ingredients.
To prepare this dish, start by cleaning the tulingan thoroughly, removing the scales and innards while keeping the fish intact. Next, stuff the cavity with a blend of aromatic spices and seasonings, such as garlic, ginger, onions, and calamansi, which infuse the fish with a burst of flavor as it cooks. You can also season the outside of the fish with salt, pepper, and a drizzle of oil to ensure it stays moist and develops a beautiful golden crust.
The key to achieving the best results lies in the grilling process. Cooking the tulingan directly over hot charcoal is highly recommended, as the charcoal imparts a distinct smoky flavor and charred texture that elevates the dish to a whole new level. The high heat sears the fish quickly, locking in its natural juices and creating a crispy exterior while keeping the flesh tender and flaky on the inside.
This Inihaw na Tulingan is not only delicious but also a healthy and satisfying meal. It’s perfect for outdoor gatherings, family dinners, or even a simple lunch by the beach. Serve it with a side of steamed rice, a dipping sauce made from soy sauce, calamansi, and chili, and some fresh vegetables for a complete and balanced meal.
Try this straightforward and flavorful recipe, and experience the joy of grilling tulingan to perfection. Its smoky, charred, and savory flavors are sure to make it a favorite at your table!"
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This Inihaw na Tulingan is not only delicious but also a healthy and satisfying meal. It’s perfect for outdoor gatherings, family dinners, or even a simple lunch by the beach. Serve it with a side of steamed rice, a dipping sauce made from soy sauce, calamansi, and chili, and some fresh vegetables for a complete and balanced meal.
Gather all the ingredients needed for the recipe.
Clean the fish tulingan, remove the innards. Score both sides of the fish.
Wash the fish to remove excess blood and dirt, drain well, and set it aside.
Prepare the spices. In a bowl, combine the tomatoes, onions, and spring onions, and season with salt and freshly ground black pepper. Add all-purpose seasoning to taste, if desired. Mix well to combine.
Stuff the mixture in the fish cavity and belly. Grill the fish tulingan over the hot charcoal. In order to prevent the fish from sticking to the grill, let the fish cook for about 3 to 4 minutes on each side before turning them.
Once cooked through, transfer the fish to a serving dish. Serve warm with a toyomansi dip sauce. Enjoy!
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.