- Bilong bilong Fish (Hiwas or Chabita, Sapatiro in other native language)
- dried kamyas
- Tamarind roots, or Sinigang mix
- Pork fat & skin
Prepare your fish first, make sure the fish is cleaned well and salted.
For the tulingan, you have to slice the bottom of the fish in order to flatten the fish a bit.
In a deep pan, put little oil and fry up the pork fat and skin until soft enough, then remove pork
Fry the fish slightly before adding the water (btw, pour just enough water to keep the fish halfway submerged) and simmer for one hour.
In a bowl, pre-soak the kamias in water before finally adding to the cooked fish
After 1 hour cooking, add the Tamarind roots, or the Sinigang Mix, the kamias, and the fried pork to the fish, then simmer for another 5 minutes on low heat
Serve the fish wrapped in banana leaves, or fry the fish until golden brown along with the kamias.
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