This delicious and healthy steamed frigate tuna from Batangas is ready to be eaten out of the jar anytime with some steaming rice. But you can get a little more creative and serve it a different way to your guests on your next party.
This recipe is good for about 3-4 people.
- 2 jars Pamana Sinaing na Tulingan
- 8 tbsp white or yellow onions diced small
- 2 tsp ground mustard seeds (or 2 tbsp yellow mustard)
- 5-6 tbsp sriracha; adjust amount for the heat level you want
- 10 tbsp mayonnaise
- 1 tsp ground black pepper
- 1 tbsp fresh lemon juice
Garnish/Extras:
- 2 tbsp chopped scallions
- Lemon slices for squeezing
- Tortilla chips/saltine crackers
Drain the Pamana Sinaing na Tulingan. Shred and mash the fish with a fork. You’ll notice a few black pieces of fruit along with the fish. Don’t worry, that’s just bilimbi, also known as kamias. It’s a sour fruit from the Philippines that was used as a souring and preserving agent. It is edible and you can cut it up to pieces to include in the dip. Just think they’re like black olives but sour.
Combine all of the ingredients, except the garnish and extras, together in a bowl.
Top with the scallions. Serve with the tortilla chips or saltine crackers and lemon slices.
Enjoy this chibog!
