Tulingan Bistek (Braised Bullet Tuna in Soy Sauce and Onion)

Tulingan bistek is a delicious way to enjoy the bold flavor of bullet tuna cooked in the classic bistek style. This dish combines fried fish with a savory sauce made of soy sauce, calamansi, and onions, resulting in a perfect pairing for warm steamed rice.

By: Vanjo Merano Leave a Comment Published: 8/8/25

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Tulingan bistek is one of my fish version of bistek tagalog. The combination of fried tulingan and a savory braising sauce creates a rich and satisfying meal. I have always enjoyed the way the onions add sweetness and balance to the fish, while calamansi juice brings brightness to every bite. This is one of those dishes that instantly reminds me of the Philippines.

What is Tulingan Bistek?

Tulingan bistek is a Filipino dish that swaps beef for tulingan, or bullet tuna, while keeping the same soy sauce, calamansi, and onion flavors that define traditional bistek. The fish is fried first to develop a rich texture and flavor, then simmered in the savory sauce so it absorbs all the seasonings. This makes it a lighter yet equally satisfying alternative to the meat version.

Ingredients for Tulingan Bistek

Tulingan – meaty bullet tuna that holds its texture well when fried and simmered
Calamansi – provides a bright and tangy flavor that balances the richness of the fish
Garlic – adds depth and a fragrant aroma to the dish
Ginger – gives a warm, slightly spicy note that complements the fish
Onion – sliced into rings to add sweetness and texture
Soy sauce – the salty, umami base of the bistek sauce
Sugar – balances the saltiness and acidity
Maggi Magic Sarap – enhances the overall flavor with a well-rounded seasoning
Ground black pepper – adds mild heat and spice
Water – for simmering and blending flavors
Cooking oil – used for frying the fish and sautéing the aromatics

How to Cook Tulingan Bistek

Marinate the fish
Combine tulingan, calamansi juice, soy sauce, and garlic in a bowl. Mix well and let it marinate for 30 minutes.
Fry the tulingan
Heat oil in a pan. Fry the marinated tulingan slices until golden brown. Remove from the pan and set aside.
Sauté the aromatics
Discard excess oil, leaving about 3 tablespoons in the pan. Sauté the remaining garlic until golden brown, then add ginger and onion. Cook until the onion becomes slightly soft.
Start the sauce
Pour the remaining marinade into the pan. Add water and bring to a boil.
Simmer the fish
Add the fried tulingan into the pan. Lower the heat and simmer for 30 minutes, adding water as needed.
Season and finish
Stir in sugar, ground black pepper, and Maggi Magic Sarap. Add the onions and cook for another 5 minutes before serving.

Tips in Cooking Tulingan Bistek

Marinate the fish just long enough for flavor to penetrate without overpowering the tulingan’s natural taste.
Frying before simmering keeps the fish intact and enhances its flavor.
Add onions near the end for a fresh crunch and natural sweetness.
Reduce the sauce slightly before adding the fish for a richer, more concentrated flavor.

Best Ways to Enjoy Tulingan Bistek

Serve tulingan bistek hot with freshly cooked white rice. The sauce is savory, slightly tangy, and perfect for spooning over rice. For variety, pair it with stir-fried vegetables or a crisp side salad to balance the richness of the fish.

What Makes This Tulingan Bistek Stand Out

What makes this tulingan bistek special is its balance of flavors and textures. The fish’s firm meat holds up well to frying and simmering, while the calamansi and soy sauce create a tangy-savory sauce. The touch of Maggi Magic Sarap ties everything together for a well-rounded taste.

What to Have with It

Shrimp Fried Rice with Sausage (Vietnamese Fried Rice Recipe) – a flavorful rice dish with shrimp and sausage that pairs perfectly with bistek sauce
Fried Pork Belly – crispy and savory, an excellent side to balance the tangy fish
Bicol Express – creamy and spicy pork dish for a richer, bolder meal combination

Frequently Asked Questions

Can I use other types of fish for bistek?

Yes. You can substitute tulingan with bangus, tilapia, or galunggong, though cooking times may vary.

What is the best way to reduce the strong fishy smell of tulingan?

Marinating in calamansi juice and frying before simmering, along with sauteeing in ginger helps reduce the odor while enhancing flavor.

Can I make this dish ahead of time?

Yes. In fact, letting it sit for a few hours or overnight can help the flavors develop further.

Do I need to remove the head and tail of the tulingan?

This is optional and based on preference. Some prefer to keep them for added flavor during simmering. Some people pull the tails off to remove the toxins from the fish blood. You can also just break the tail to let the blood drip.

This tulingan bistek is one of those recipes that makes you want to reach for a second serving of rice. I hope you give it a try at home and enjoy the same comforting flavors that have made it a family favorite in my kitchen for years.

Watch How To Cook Tulingan Bistek

@panlasangpinoyog
Tulingan Bistek #fyp #tiktokfood #recipe 2 lbs tulingan, sliced into serving pieces 5 pieces calamansi, juiced 6 cloves garlic, crushed ½ thumb ginger, minced 2 onions, sliced into rings ½ cup soy sauce ½ teaspoon sugar 4 grams Maggi Magic Sarap ¼ teaspoon ground black pepper 1 cup water, for simmering ¼ cup cooking oil, for frying and sautéing Combine tulingan, calamansi juice, soy sauce, and garlic in a bowl. Mix and marinate for 30 minutes. Heat oil in a pan. Fry the tulingan slices until golden brown. Remove from the pan. Discard excess oil, leaving about 3 tablespoons. Sauté the remaining garlic until golden brown. Add ginger and onion. Cook until the onion turns slightly soft. Pour the remaining marinade into the pan. Add water. Bring to a boil. Add the fried tulingan into the pan. Lower the heat and simmer for 30 minutes. Note: add water as needed. Season with sugar, ground black pepper, and Maggi Magic Sarap. Add the onions and green onions. Cook for 5 minutes. Transfer to a serving plate. Serve hot with rice.
♬ original sound – Panlasang Pinoy Original – Panlasang Pinoy Original

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