Fried Tulingan (Mackerel)

Fried Tulingan (Mackerel)

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lola 31

"Mackerel is first simmered in a tangy tamarind base and then fried. It is important that the fish is fresh. You can also, instead of frying, wrap the fish in banana leaves and grill. Serve with mango relish. "
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1 h 50 m servings 974 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 974 kcal
  • 49%
  • Fat:
  • 70 g
  • 108%
  • Carbs:
  • 0.8g
  • < 1%
  • Protein:
  • 77.6 g
  • 155%
  • Cholesterol:
  • 222 mg
  • 74%
  • Sodium:
  • 841 mg
  • 34%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Combine the mackerel, water, tamarind soup base, and fish sauce in a pot over medium heat. Cover and cook at a simmer for about 15 minutes. Flip the fish, cover again, and simmer another 15 minutes. Remove from heat and allow to sit, covered, for 1 hour.
  2. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Remove the fish from the pot and pat dry with paper towels to remove as much excess moisture as possible.
  3. Fry the fish in the hot oil until golden brown, 7 to 10 minutes. Serve hot.


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This is the best fried fish i have made! I highly recommend this recipe to a seafood lover like me. 5star indeed!

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