Sinaing na tulingan is a Filipino dish made with tulingan (bullet tuna) wrapped in banana leaf, simmered and boiled in a clay pot with kamias, vinegar, salt and pork belly fat for a few hours to extract all its flavours. This dish is predominant salty with a hint of sourness from the kamias. Best partnered with hot steaming rice. Yum!
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Written recipe at https://yummykitchentv.com/sinaingna...

INGREDIENTS
1 kilo tulingan
1/2 cup vinegar
1/2 cup dried kamias
Salt to taste
250 grams pork belly fat
Banana leaves

DIRECTIONS
Prepare and clean the tulingan. Remove the gills and gut. Pull the tail gently. Make a horizontal score on both side of each fish. Transfer them to a bowl with water. Let it soak for around 15 minutes to remove excess blood.
Gather some banana leaves outside the house. Prepare your claypot and line the bottom with banana leaves. Add the pork belly fat and dried kamias. Set aside.

Drain the water from the tulingan and rub each of them with salt. Press the tulingan gently to flatten them. Wrap the head part of the tulingan using the banana leaves. Do these steps with the rest of the tulingan.
Arrange the wrapped tulingan in the claypot. Add some dried kamias and pork belly fat in between layers.
Pour the vinegar. Add enough water to cover the fish.
Cover the claypot and let it cook for 3 to 4 hours using low heat. You may add more water after 2 hours to fully cook the fish until the bones and soft.
Serve the sinaing na tulingan straight from the claypot. Enjoy this with a lot of hot steaming rice. Yum!