Ginataang Tulingan is a Filipino dish wherein fish is cooked in coconut milk along with eggplant and other ingredients. The fish used in this recipe is locally referred to as tulingan. It is also known as bullet tuna or bonito. The dish might sound plain, but I like it a lot. Here’s why.
The end result of this recipe is wonderful. The flavors of the ingredients married perfectly, and the fish was cooked as expected. It has that great rich flavor from the coconut milk with a hint of sourness from the bilimbi that takes out the fishy aftertaste.
How to Cook Ginataang Tulingan
There are two parts to this recipe. The first has something to do with the method used in cooking sinaing na tulingan. I did it by cooking the fish with a souring agent, which is bilimbi or kamias. The second part involves cooking the fish in coconut milk.
Start by arranging the pork fat, bilimbi, ginger, and fish in a cooking pot. Add water and apply heat. Let the water boil. Reduce the heat to low and then continue cooking the fish for 40 minutes or so. We are dealing with a tough fish here, there won’t be issues when cooking it for a longer time. This process reduces the fishy aftertaste.
The next step is to add the coconut milk along with onion, garlic, and chili pepper. This needs to cook for another 40 minutes. If you want it to be extra creamy, you can add coconut cream afterwards and let it cook uncovered until the sauce reduces to half. Put the eggplant last and season with fish sauce and ground black pepper.
This is best served with warm white rice. Try this Easy Ginataang Tulingan Recipe. Let me know what you think.
- 4 pieces tulingan
- 3 ounces pork fat sliced
- 2 cups coconut milk
- 10 pieces kamias (bilimbi)
- 3 thumbs ginger julienne
- 5 pieces Thai chili pepper
- 1 piece eggplant sliced
- 1 piece onion sliced
- 5 cloves garlic crushed and minced
- 1 teaspoon patis
- 1 3/4 cups water
- Salt and ground black pepper to taste
- Clean the fish thoroughly. Create a slit on both sides and rub salt all over. Let it stay for 10 to 15 minutes.
- Arrange pork fat, kamias, fish, and ginger. Pour water. Cover and let boil. Continue to cook in medium heat for 40 minutes.
- Pour coconut milk into the pot. Add garlic, onion, and chili. Cover and continue to boil for another 40 minutes using between low to medium heat.
- Add eggplant. Cook for 5 to 7 minutes. Season with patis and ground black pepper.
- Transfer to a serving plate and serve.
- Share and enjoy!