What is sinaing na isda?
“Sinaing na isda” is a general term. When such is mentioned, Filipinos think of “sinaing na tulingan.” Translated to Tagalog, sinaing na isda means “braised fish,” while sinaing na tulingan is braised tuna.
Following the same naming game, sinaing na salmon is braised salmon fish. Talk about twist, the recipe we are sharing in this post is simpler as it is without rolling the fish with banana leaves which makes the original recipe a famous dish. Worth trying, I should say.
Sinaing na Tulingan from Batangas
Sinaing na tulingan, the original dish, is from Batangas – a province south of Manila and a little less than 2 hours by land, or around 100 kms away. Want to do the math? No need, for we could easily conclude that traffic has something to do with why it should take two hours for a 100-km distance! Visiting Batangas is always worth the traffic, err the trip. Just imagine sampling their local rendition of “sinaing na tulingan,” their beautiful beaches, amiable people, and good food – you will not go wrong.
Ingredients for Sinaing na Isda
Fish for Sinaing
Meaty fish, like bullet tuna, and scand are the most commonly used for braising. Galunggong is a variety of tuna, by the way.
Dried kamias
Dried kamias are available in grocery stores and local/wet markets in the Philippines, and in other parts of the world. If they are yet to be available wherever you are outside the Philippines, do not shy away from asking a Batangueno if they have them in their pantry. They mostly likely do. We, Filipinos, transport our favorite foodstuff from the Philippines to anywhere in the world. Shall, I say, no matter what the rules say? I used to shamelessly ask a Batangueno friend for them. Hi, Victor Martinez! Victor is always happy to share his stock of sundried kamias. Anyway, there are secrets in drying kamias as such is a tradition that is passed on from older generations. This video from YouTube is the shortest I have found on how to dry fresh kamias.
Ginger
Julienned ginger will not only help in getting rid of the fishy smell (if any) from your choice of fish, but it is also a source of heat.
Onions and ripe tomatoes
Sliced onions and tomatoes add sauce and a mild sweet taste to the dish.
Chili
Chili magnifies the heat of the dish. You can either include the chili in the cooking process or add them on the side with patis (fish sauce) at serving time. Totally optional, if you prefer your fish dish without heat.
How to cook sinaing na isda
Victor not only had an all-year stock of dried kamias, he also used clay pot from Batangas. Clay pot is another secret of a successfully delicious sinaing na isda. Although you can use any cooking pot or casserole, a clay pot would produce the most eye-rolling sinaing that would keep you asking for more.
Another not-so-secret the Batanguenos have with their sinaing is small portion of pork fat which is added to the lineup of ingredients. I do not use this, though, for the no-pork cooking journey. I add, either a few pieces of fresh chicken skin, or a tablespoon of ghee.
Sinaing na isda with a twist – sinaing na salmon
What I would share with you here is sinaing na salmon. It is more tender than galunggong when done because of the cooking time. As you try different kinds of fish in sinaing, your preference in doneness will be your guide in determining your cooking time. While you would not want salmon to dry, you would love the well-done, wooden-like outcome of galunggong. This recipe is easy, delicious and one you would do more than once, I am sure.
Most sinaing na isda are cooked for at least a couple of hours over low heat. This featured recipe does not have to be the same. Salmon’s natural flavor is best when not overcooked.
Another twist: our recipe here does not ask to submerge the fish in water.
Serving Suggestions
Serve singing na salmon over hot steamed white rice or any fried rice. Burp-burp!
How to Store Leftovers
As sinaing na isda is cooked with a souring agent, leftovers are welcome because their shelf life extends longer than other fish recipes. Leftover sinaing can be kept in airtight containers in the fridge for days, even up to a month, then reheated before serving. The longer it is kept, the tastier it becomes. Freezing sinaing na isda is a welcome idea for which the dish can last as long as 3 months.
Cooking/Serving Tips
- Please do not rub the salmon fish with salt – this is not necessary.
- Tamarind cannot replace kamias in this recipe.
- The use of salmon in this recipe frees you from the dreaded fish bones.
- Use patis on the side, or vinegar, as dipping sauce – depending on your preference. Fish sauce provides fish with flavor of fish – I love that!
- It is not a bad idea to sprinkle it with freshly ground black pepper.
- Serve this with any side salad for a more heavenly combination.
Sinaing na Salmon Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Main Course
- Method: cooking
- Cuisine: Filipino
Description
Discover Sinaing na Salmon, a modern take on the classic sinaing na tulingan. This tasty recipe offers the same rich flavors with the added richness of salmon.
Ingredients
- 1 k. fresh boneless salmon cut into 3-inch pieces
- 1/2 cup olive oil
- 3– inch size ginger julienned
- 1 medium-size onion, cut into slices
- 15 pcs. dried kamias
- 2 medium-sized tomatoes
- 3 whole green chili
- Salt to taste
- Patis (optional)
- Ground black pepper (optional)
Instructions
- Clean the fish and dry it using a paper towel.
- In a regular cooking pot, distribute 1/3 of the dried kamias, ginger, onions, and tomatoes, and line them with half the salmon pieces. Repeat once and top them with the last 1/3 of the dried kamias, ginger, onions, and tomatoes. Wait, please: you can line the cooking pot with a strip of banana leaf, if available.
- Add chili peppers, if using.
- Sprinkle with salt and drizzle with olive oil.
- Cook covered over medium heat for at least 20 minutes.
- Add patis halfway, if using.
- Serve over steamed rice or fried white rice.
