Paksiw Na Tulingan Recipe Bisaya Style

The Paksiw na Tulingan Recipe Bisaya Style

This is maybe not your typical paksiw na tulingan. The tulingan fish, also known as tuna baby bonito, is cooked with vinegar, soy sauce, or fish sauce and then added to certain spices that bring out the natural taste of the fish.

This bisaya-style paksiw comes with peppercorn, dried bay leaves, and vegetable oil. The vegetable oil adds extra taste to the dish and gives it a silky look that makes it very appealing and tempting to consume. If desired, you can add vegetables to the recipe, like ampalya and talong. Similar dishes are Ginataang Tulingan and Sinaing na Tulingan. Although the dish is not particularly fancy, it is tasty for meals and is ideal to serve the entire family. Try out this simple Filipino recipe. Let us know what you think of the recipe. Please share your tulingan recipe with us. Thanks.

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Paksiw Na Tulingan Recipe Bisaya Style

Author: Yummy Food Ph Cooking Method: Simmering Cuisine: Filipino Courses: Breakfast, Dinner, Lunch, Main Dish Recipe Keys: Fish High Protein Quick Meals

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 6 Calories: 243

Best Season: Suitable throughout the year

Description

This Paksiw na Tulingan Recipe, Bisaya Style, is not particularly a fancy dish, but it is tasty and ideal to serve for the entire family.

Ingredients

Servings

• 1 kilogram tulingan ((cut or uncut), cleaned)
• 1 tablespoon salt (adjust according to your taste)
• 2 thumb-sized ginger (sliced unpeeled)
• 2 red medium onion (peeled and sliced)
• 6 cloves garlic (crush unpeeled)
• 3 small long green chili (uncut)
• 1 teaspoon whole peppercorn
• 2 dried bay leaves
• 4 tablespoons vinegar (coconut or cane)
• 2 tablespoons fish sauce or soy sauce
• 2 tablespoons vegetable oil
• 4 tablespoons water
• sugar or MSG to taste

Instructions

1. Gather all the ingredients and prepare the spices for the recipe. Set aside.

2. Cut the fish pins, remove the innards, and wash the fish thoroughly.

3. Place the fish in a kawali or clay pot with a lid.

4. Add salt, then put the spices over the fish, like ginger, onion, garlic, long green chili, peppercorns, and dried bay leaves.

5. Add the vinegar, soy sauce, or fish sauce, vegetable oil, and water.

6. Add sugar to taste; the sugar will balance the saltiness.

   Note: Substitute the sugar with MSG or any all-purpose seasoning if desired.

7. Cover the pot and bring the liquid to a boil; flip over the fish if necessary. Reduce the heat to medium-low.

8. Simmer for 15 minutes or until the fish is tender enough to consume. Simmering it longer is better, especially if the tulingan fish is big.

   Note: Add more water as necessary if you plan to simmer it longer until the fishbones get soft. “Pati buto nakakain”

9. Check it, taste it, and adjust as necessary. Turn the heat off and transfer it to a serving dish.

10. Serve warm and enjoy the paksiw na bisaya style.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 243kcal

% Daily Value *

Total Fat 4.3g7%

Saturated Fat 2.5g13%

Cholesterol 75mg25%

Sodium 948mg40%

Potassium 911mg27%

Total Carbohydrate 9.8g4%

Dietary Fiber 1.7g7%

Sugars 2.4g

Protein 40.5g81%

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Calcium 51 mg

Iron 2 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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