Growing up in a Filipino Catholic family, eating fish and vegetables on Lenten Fridays was a tradition for us. My brother and I were both in Catholic schools that time so we knew the importance of observing this tradition and we never complained about it. Sinigang na isda, paksiw na bangus, sarciadong isda, bulanglang, cardillong isda, daing na bangus, ginataang isda, escabeche, fish pochero, totsong isda, and pesang tilapia were among the dishes that my mom usually cooked during the Fridays of Lent. When she was busy and didn't have much time to prepare dinner, we'll find either fried fish served with itlog na maalat (salted egg) salad or Sinaing na Isda which was usually tulingan (baby skipjack tuna) on our table. Just like fried fish, Sinaing na Isda doesn't need too much time to prepare. You just season the fish with salt, put in a pot with water, dried kamias and fish sauce and cook "boiled style like that of rice" for 30 minutes. Despite the simplicity and mild flavor of this dish, it's something that I always enjoy eating.
I rarely find tulingan here in my side of the world, so I often use tilapia whenever I cook Sinaing na Isda. I must say, it's nothing similar to the dish I grew up loving, but at least I get to satisfy my craving for this Batangueño dish. The last time I cooked it, I have some salted eggs so I served the Sinaing na Isda with salted eggs salad.
I rarely find tulingan here in my side of the world, so I often use tilapia whenever I cook Sinaing na Isda. I must say, it's nothing similar to the dish I grew up loving, but at least I get to satisfy my craving for this Batangueño dish. The last time I cooked it, I have some salted eggs so I served the Sinaing na Isda with salted eggs salad.
