The Paksiw na Tulingan Recipe Bisaya Style
This may not be your typical paksiw na tulingan, but it’s a delicious and unique take on a beloved Filipino dish. Tulingan, also known as baby tuna or bonito, is the star of this recipe, simmered in a flavorful mixture of vinegar, soy sauce (or fish sauce), and a blend of aromatic spices. The tangy vinegar and savory sauce work together to highlight the natural richness of the fish, while spices like garlic, ginger, and chili add depth and warmth to the dish. The result is a hearty and comforting meal that’s both tangy and savory, with a hint of spice to tantalize your taste buds. Perfectly paired with steamed rice, this paksiw na tulingan is a testament to the simplicity and depth of Filipino cooking. Whether you’re a fan of traditional recipes or looking to try something new, this dish is sure to satisfy your cravings for a home-cooked, flavorful meal.
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 Amazing Bisaya Style Dish
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
Instructions
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Gather all the ingredients and prepare the spices for the recipe. Set aside.
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Cut the fish pins, remove the innards, and wash the fish thoroughly.
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Place the fish in a kawali or clay pot with a lid.
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Add salt, then put the spices over the fish, like ginger, onion, garlic, long green chili, peppercorns, and dried bay leaves.
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Add the vinegar, soy sauce, or fish sauce, vegetable oil, and water.
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Add sugar to taste; the sugar will balance the saltiness.
Note: Substitute the sugar with MSG or any all-purpose seasoning if desired. -
Cover the pot and bring the liquid to a boil; flip over the fish if necessary. Reduce the heat to medium-low.
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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” -
Check it, taste it, and adjust as necessary. Turn the heat off and transfer it to a serving dish.
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Serve warm and enjoy the paksiw na bisaya style.
Nutrition Facts
Servings 6
- 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%
- 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.
