Subtle sourness and a myriad of flavors brought about by vinegar and various spices makes the classic paksiw of Philippine cuisine. The simplicity in cooking this meal does not rob it of its palatability – vinegar, spices and mainly fish are what you will be needing to make this tasty dish. In this recipe, tulingan, a fish from the tuna family, will be used, together with the ingredients as seen below. Simple and easy as it is, this meal is known for being able to last for a couple of days without spoiling. So go ahead, watch the video or follow the recipe, and have this dish for days on end!
Paksiw na Tulingan (Tuna Cooked in Vinegar) Recipe
- 3 medium-sized tulingan (skipjack tuna) (cleaned & cut into pieces)
- 1 cup of vinegar
- ½ cup of water
- 3-4 cloves of garlic (chopped)
- 2 medium-sized onions (chopped)
- 1 small ginger (chopped)
- 1 tbsp peppercorn
- salt to taste
- 1 tbsp fish sauce (optional)
- calamansi juice (from 2 pieces calamansi)
- 2 pieces chili finger
- Combine all ingredients in a cooking pot. Cut the fish in half if it won’t fit in your pot.
- Simmer for 15-20 minutes in medium heat.
- Serve hot and enjoy!
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