One of Batangas' native cuisine.
Being a Batangueña, my blog will not be complete without the recipe of this dish.
the ingredients:
1 kilo tulingan fish (bullet mackerel)
rock salt
water
here's how:
Remove gills and all internal organs of the fish. Wash thoroughly under running water, until water runs clear. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Rub fish with salt in and out.
Lay the banana leaves at the bottom of a clay pot (palayok), then arrange the dried calamias. Put the fish side by side. Pour in water until it reaches the last layer of the fish. Bring to boil then simmer until the fish is cooked. You can continue simmering until you achieved the desired amount of fish sauce (patis).
For me, this is best served with fried rice and a cup of kapeng barako.
Tip of the Day!
The longer you simmer the fish, the tastier and softer it gets!
Lay the banana leaves at the bottom of a clay pot (palayok), then arrange the dried calamias. Put the fish side by side. Pour in water until it reaches the last layer of the fish. Bring to boil then simmer until the fish is cooked. You can continue simmering until you achieved the desired amount of fish sauce (patis).
For me, this is best served with fried rice and a cup of kapeng barako.
Tip of the Day!
The longer you simmer the fish, the tastier and softer it gets!
