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Ingredients
1/2 kilo tulingan bullet tuna
1/4 kilo Pork fat
8 to 10 pieces dried or fresh bilimbi kamias
4 to 6 cups water
4 to 5 tablespoons coarse sea salt or rock salt
Banana leaves optional
Cooking Instructions
1. Clean the fish by removing the innards, gills and tail. When removing the tail, twist it using your hand and gently pull the tail out. You will know that you did it correctly if some meat is attached to the tail.
4 to 6 cups water
4 to 5 tablespoons coarse sea salt or rock salt
Banana leaves optional
Cooking Instructions
1. Clean the fish by removing the innards, gills and tail. When removing the tail, twist it using your hand and gently pull the tail out. You will know that you did it correctly if some meat is attached to the tail.
2. Wash the fish in running water to get rid of all the blood. Make about 4 slant incisions on one side of the fish and 1 long straight horizontal incision on the top part of the other side.
3. Soak the fish in water for 10 minutes and clean the blood that comes out.
4. Salt the fish by rubbing rock or sea salt. Make sure that you apply the salt even to the internal part. Press the fish so that it will be flatten. Let it stand for 10 to 15 minutes.
5. Arrange the bilimbi (kamias) in a clay pot or a regular cooking pot. Place each fish in pre-cut banana leaves and then arrange them over the bilimbi. Add the pork fat arrange them in between of the fish. Pour-in the water. The water level should be equal to the level of the fish.
6. Apply heat and then allow to boil. Simmer (reduce to a lower temperature) the fish for 4 to 5 hours. Add water as needed.
7. Transfer the fish in a serving plate. Transfer the remaining liquid (called patis) in a bowl.
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