The sumptuous adobong tulingan recipe is traditionally cooked with un-gutted fish, but this version is made with the whole fish.
The recipe makes use of pork fat for flavor and does not require frying the meat before cooking the broth.
What Is Adobong Tulingan?
Adobong Tulingan is a classic Filipino fish recipe made from tulingan or threadfin. The fish is popular for its delicate flavor and crunchy texture. It can be cooked in several ways, but adobong tulingan seems to be the most popular version.
The name of the dish comes from “adobo” – Philippine’s national dish and “tulingan” – the name of the fish used in cooking this dish.
Adobong Tulingan Recipe
- 2 tbsp. of fresh garlic
- 4 tbsp. of vegetable oil
- 1/2 kg. whole fish (at least 1.5 lbs.)
- 5-6 sprigs of green onions, chopped finely
- 1 cup of white vinegar
- 1/2 cup pork lard or cooking oil, clarified with a little vinegar (the smell should be strong)
- 3 cups water
- 2 cups coconut milk
- 1 tbsp. of brown sugar
- 1 tbsp. of salt
1. Trim the heads and add the fish to a pot
2. Add 3 cups of water, vinegar, and soy sauce, then top with green onions and pork fat; cover with a lid
3. Add salt to taste; bring to a boil and let simmer for about 20 minutes or until 10% done
4. Add brown sugar and lard or cooking oil; simmer for about 15 minutes
5. Add coconut milk and cook for another 20 minutes or until done
6. Prepare a double boiler by placing a pot with water on top of another pot with a tight-fitting lid; to make cleaning the same as cooking in an oven for easier cleanup when you are finished
7. After cooking, remove the whole fish from the broth, let it cool and remove the bones
8. Cut it into serving pieces and pour the broth over the fish
9. Serve hot with steamed rice
Yield: 4 servings
Note: Slices of ginger can be added during the cooking process for extra flavor
- This adobong tulingan recipe can also be prepared with small fish such as “sikwate” (trevally) or “sugpo” (mackerel). To make the dish more flavorful, flour can be added to the broth before cooking.
- For extra flavor, vinegar and soy sauce can be replaced with patis (fish sauce).
- For a thicker consistency, the broth can be prepared using 1/2 cup of rice flour (or regular flour) mixed with water until it is a suspension, then add it to the broth.
- The recipe for patin (deep-fried or grilled fish) is not included here because the fish is already fried as part of this adobong tulingan recipe.
- Do not forget to save the broth for cooking rice later.
- This adobong tulingan recipe can be used for “sikwate” (trevally) and “sugpo” (mackerel).
Best Dish To Serve With Adobong Tulingan
To make this dish a complete meal, rice is the best side dish to accompany it. To make rice, use 6 cups of water and 1 cup of rice flour or regular flour (or a mixture of both) and bring to a boil.
Then add 1 cup of uncooked rice, let it simmer until all the water is absorbed, drain, and serve as is or with traditional condiments such as salt, vinegar, calamansi juice, or fish sauce.
Facts about the Adobong Tulingan Ingredients
The key ingredients in this adobong tulingant recipe are pork fat and fish.
1. Pork fat is a rich source of fat-soluble vitamins such as Vitamin A, D, and E. Vitamin A aids in maintaining the health and integrity of skin, eyes, and mucous membranes; helps the body fight infections; promotes healthy skin and hair; protects against sunburn; promotes the formation of bone and teeth; promotes cell growth; improves immune function; helps wounds heal quickly, etc.
2. Vitamin D is not found naturally in foods but can be made by sunlight. It aids in the absorption of calcium and plays an important role in the maintenance of bone health, including tooth and bone development.
3. Vitamin E is a fat-soluble vitamin that has been linked to disease prevention and maintenance, as well as the promotion of heart health. It also helps to maintain healthy skin, bloodstream cholesterol levels, and even immune function.
4. Selenium is important because it contributes to the protection of cells from damage and helps make proteins, genetic material, some carbohydrates, and fats.
The most popular adobo recipe is adobong tulingan. Crispy and delicious, this dish is a must-try. Other variations of it are also very good, but they must be cooked in one pot. Stick to the traditional way, and you’ll love it!
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