Tulingan bistek is a delicious way to enjoy the strong, flavorful meat of bullet tuna in a classic Filipino bistek-style sauce. The fish is first fried until golden, then slowly simmered in a mixture of soy sauce, calamansi, garlic, and onions. The result is a rich, savory dish that’s perfect with a large serving of freshly steamed rice. It’s the kind of recipe that instantly brings back memories of home and family meals.
This is a lighter take on traditional bistek tagalog, replacing beef with tulingan. The onions add natural sweetness, while the calamansi gives just enough brightness to balance out the savory flavors from the soy sauce. Every bite is comforting and deeply satisfying.
What is Tulingan Bistek?
Tulingan bistek is a Filipino dish made with bullet tuna that’s prepared using the same cooking method and flavors as bistek tagalog. The fish is marinated in soy sauce, calamansi, and garlic, then fried to develop flavor and texture before being braised in the marinade together with onions and spices. It’s a simple, budget-friendly dish that delivers big flavors.
Ingredients
- 1 kg tulingan (bullet tuna), sliced
- 4–5 tablespoons calamansi juice
- 5 cloves garlic, minced (divided)
- 1 thumb-size ginger, sliced
- 1 large onion, sliced into rings (plus extra for serving)
- ¼ cup soy sauce
- 1 teaspoon sugar
- 1 teaspoon Maggi Magic Sarap (optional)
- Ground black pepper, to taste
- 1½ cups water (plus more as needed)
- Cooking oil, for frying
Instructions
- Marinate the fish
In a bowl, combine sliced tulingan, calamansi juice, soy sauce, and half of the minced garlic. Mix well and marinate for about 30 minutes. - Fry the tulingan
Heat cooking oil in a pan over medium heat. Fry the marinated fish slices until golden brown on both sides. Remove and set aside. - Sauté the aromatics
Discard excess oil, leaving about 3 tablespoons in the pan. Sauté the remaining garlic until lightly browned. Add ginger and onion rings and cook until the onions start to soften. - Start the sauce
Pour in the remaining marinade and 1½ cups of water. Bring to a gentle boil. - Simmer the fish
Add the fried tulingan back into the pan. Lower the heat and simmer for about 30 minutes, adding more water if necessary. - Season and finish
Stir in sugar, ground black pepper, and Maggi Magic Sarap. Add extra onion rings and cook for another 5 minutes. Serve hot.
Tips for Best Results
- Marinate just long enough for the flavors to absorb without overpowering the natural taste of the fish.
- Frying the fish before simmering helps it hold its shape and adds depth to the final sauce.
- Add fresh onion rings near the end of cooking to keep their texture and sweetness.
- Reduce the sauce slightly before adding the fish for a richer, more concentrated flavor.
Serving Suggestions
Tulingan bistek is best served hot with steamed white rice. The savory and slightly tangy sauce is perfect for spooning over the rice. You can also pair it with stir-fried vegetables or a light salad to balance the richness of the dish.
Tulingan Bistek
Ingredients
Method
- In a bowl, combine sliced tulingan, calamansi juice, soy sauce, and half of the minced garlic. Mix well and marinate for about 30 minutes.
- Heat cooking oil in a pan over medium heat. Fry the marinated fish slices until golden brown on both sides. Remove and set aside.
- Discard excess oil, leaving about 3 tablespoons in the pan. Sauté the remaining garlic until lightly browned. Add ginger and onion rings and cook until the onions start to soften.
- Pour in the remaining marinade and 1½ cups of water. Bring to a gentle boil.
- Add the fried tulingan back into the pan. Lower the heat and simmer for about 30 minutes, adding more water if necessary.
- Stir in sugar, ground black pepper, and Maggi Magic Sarap. Add extra onion rings and cook for another 5 minutes. Serve hot.
Frequently Asked Questions
Can I use other fish for this recipe?
Yes. Bangus, tilapia, or galunggong are all great alternatives. Just adjust the cooking time based on the type of fish.
How do I reduce the strong smell of tulingan?
Marinating in calamansi juice and frying before simmering helps reduce the strong aroma. Cooking with ginger also improves the overall flavor.
Can I make this ahead of time?
Yes. In fact, the flavor develops even more after sitting for a few hours or overnight.
Do I need to remove the head and tail?
This is optional. Some remove the tail to allow the fish blood to drain, while others keep both head and tail for added flavor during simmering.
This Tulingan Bistek is one of those comforting dishes that makes you want to reach for an extra serving of rice. Try it at home and enjoy the familiar, delicious flavors of Filipino cooking.
