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





















