Sinaing na Tulingan

Directions

1. Clean the fish, remove gills and guts then chop off tail.
2. In a pot, place kamias then the tulingan. Arrange it in a layer so that the kamias is on the bottom of the pot
3. Pour 1 cup water and then top with salt. (put an additional 1/2 cup of water if you are using dried kamias )
4. Let this simmer for 1 hour at least on the lowest possible flame. Do not allow it to boil over. You may turn the stove off once the broth is reduced to around 1/4 of its volume.
5. (If you are cooking larger batches, it is recommended that you put banana leaves between layers of fish so that they won't stick together. )
6. The fat is an optional ingredient, you add this from the beginning. The fat adds flavor to the dish.
7. Remove the fish from the pot and serve it hot. Or some prefer to fry it too.
8. Great with steamed rice.