Ingredients:
1/2 kilo tulingan (mackerel tuna)
2 tablespoons rock salt
50 grams pork fat, sliced into strips
1/4 teaspoon freshly ground pepper
1/2 cup dried kamias (camias ginger lily) if not available you can substitute 3/4 cup vinegar
3 cloves garlic, crushed
2 pieces long green chili
1/2 cup water
Cooking Procedure:
1. Remove gills and all internal organs of the fish. Slit both sides of the fish and press against the sides with palms of the hands to flatten the fish and soften its flesh. Wash thoroughly under running water, till water runs clear. Rub fish with salt.
2. In a saucepan, arrange the pork fat at the bottom. Put the fish on top side by side. Add the rest of the ingredients. Bring to a boil, lower the heat and simmer for about 45 minutes.
3. Best served with atsara / pickled vegetables (you can search for it’s recipe here in foohta).
