Sinaing na Isda

My sister bugged me to cook sinaing na tulingan a few days ago. I was hesitant because I haven’t seen any kamias/iba in the market lately. But while I was doing the marketing yesterday, I saw a really fresh, big yellow fin tuna and I thought it would make a fine sinaing na isda. I looked for a souring agent and I found some sampaloc. I decided to do some experimenting since I have only used iba the few times I cooked sinaing na isda. Since the sampaloc is not watery, I decided to add some water. Otherwise, when uisng kamias, I do not bother adding water, relying instead on the juices of the kamias. It turned out great and the smell while cooking it, was heavenly.

Sinaing na Isda

You’ll need:

1 k. yellow fin tuna, or tulingan or any other fleshy fish, sliced                                        

Salt

3/4 c. Olive Oil

10-15 pcs. whole black pepper

1/2 kilo sampaloc or kamias 

3 bay leaves

1/2 c. water 

Generously salt the fish cutlets. Place the sampaloc or kamias at the bottom of the pot, preferably an earthenware pot. Place the fish on top.  Add the rest of the ingredients. Cook in covered pot in low heat for at least five hours until water has evaporated. If using kamias, it is not necessary to add water. From time to time, check the saltiness. The salt should not be overpowered by the souring agent nor should the dish be too salty.