Ingredients:
- 2 kilograms tulingan fish
- dried bilimbi / kamias
- 1 head garlic
- pork fats
- 6 cups water
- ½ cup vinegar
- 2 tsp sugar
- salt and pepper
Methods:
Clean the tulingan or bullet tuna fish, twist and remove the tail. Wash thoroughly and drain well. Cut both sides of the fish and flatten it slightly. Add salt to both sides and rub to seal the flavor. Wrap the head of the fish with a banana leaf.
In a saucepan or pan, put half of the garlic, kamias and pork fat. The next step is to stack the fish and top with kamias and garlic again. Season with salt and pepper. Add 4 cups of water. Cover and bring to a boil over medium heat.
When it boils, add the vinegar. Reduce the heat to low. Cover and continue cooking for 2 hours or until the sauce is reduced. After 2 hours, add 2 cups of water and also add sugar. Continue cooking for 1 hour or more if desired.