A recently caught, proud looking tulingan, simply grilled and consumed in a thatched roof hut on a small isolated beach with powder fine white sand… Life is good. We purchased this 2+ kilo tulingan at the Coron town market at 7am, then headed out to the islands for a day of sightseeing and set up “camp” for lunch at about 11 am on Banol Beach. Our early start meant we were an hour or more ahead of the other bancas doing the same thing, so we had an hour at each “site” completely to ourselves.
The fish was gutted, salted and simply laid over a charcoal fire. It was well-charred when done, but the meat was perfectly cooked. A hardy, oily and meaty fish, tulingan is best enjoyed reef fresh like the one above. A little vinegar or soy was all that was needed along with lots of white rice. Our hotel had packed up some pork adobo for us and this made up our incredibly satisfying picnic lunch that day.
The fish cost an amazing PHP90 ($2) and it easily fed 7 people along with rice and some pork adobo. It is meals like this that draw me back to the provinces still abundant with fresh seafood and produce again and again… Simple but incredibly satisfying fare. :)