Paksiw na Tulingan Recipe

Tasty Paksiw na Tulingan Recipe

The Filipino dish paksiw na tulingan recipe is so delicious; the dish is quite similar to Ginataang Tulingan and Sinaing na Tulingan. The key difference is that the paksiw has a little sourness and a variety of tastes resulting from vinegar and certain spices. All you need to prepare this dish are vinegar, certain spices, salt, and primarily fish (the tulingan, in local terms, also known as tuna baby bonito). It is a straightforward recipe; almost no skills are required to prepare it at home. The deliciousness of this dish is not diminished by its simplicity of preparation. A simple Filipino dish is worth trying. Try this and let us know your thoughts on this dish.

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Paksiw na Tulingan Recipe

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

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Total Time 40 mins

Servings: 6 Calories: 223

Best Season: Suitable throughout the year

Description

The Filipino dish paksiw na tulingan recipe is so delicious; the dish is quite similar to Ginataang Tulingan and Sinaing na Tulingan. The key difference is that the paksiw has a little sourness and a variety of tastes resulting from vinegar and certain spices. All you need to prepare this dish are vinegar, certain spices, salt, and primarily fish (the tulingan, in local terms, also known as tuna baby bonito). It is a straightforward recipe; almost no skills are required to prepare it at home. The deliciousness of this dish is not diminished by its simplicity of preparation. A simple Filipino dish is worth trying. Try this and let us know your thoughts on this dish.

Ingredients

Servings

• 4 medium sized tulingan whole or sliced (cleaned)
• ³⁄₄ cups vinegar (add more as needed)
• ¹⁄₂ cup water (add more as needed)
• 4 cloves garlic (peeled and crushed)
• 2 medium onion (chopped)
• 1 thumb-sized ginger (peeled and chopped)
• 1 tablespoon peppercorn
• 1 tablespoon fish sauce
• 2 tablespoons calamansi juice
• 1 teaspoon peppercorn (crack)
• 2 long green chili
• salt to taste

Instructions

1. Cut the pins of the fish, remove the innards, cut the fish into serving pieces, or leave it whole. Wash the fish thoroughly.

2. Arrange the tulinginan fish in a cooking pot or pan, preferably with a lid. Add all the ingredients to the fish, then cover the pot with a lid.

   Tips: If you want your paksiw to have a more earthy and fragrant aroma, use a clay pot. However, to prevent the fish from being burned, place a piece of banana leaf at the bottom of the pot.

3. Turn the heat on to medium and simmer for 20 minutes.

   Note: The longer it simmers, the better; it’s tender and tasty. But don’t forget to add water as necessary.

4. Check and taste it; adjust the taste as necessary.

5. Turn the heat off and transfer to a serving dish. Serve warm and enjoy.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 223kcal

% Daily Value *

Total Fat 2g4%

Saturated Fat 2.9g15%

Cholesterol 62mg21%

Sodium 691mg29%

Potassium 564mg17%

Total Carbohydrate 12.8g5%

Dietary Fiber 1.7g7%

Sugars 5.9g

Protein 41.7g84%

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Calcium 21 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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