Our strong cravings and fascination to food with coconut milk (See Champorado, Ginataang Manok, and Ginataang Langka with Daing) bought us another house favorite! For quite some time now, John has been telling me how Ginataang Tulingan from his province tastes mighty fine so we have been in the lookout for this fish for the longest run. Finally, it has swum into our plates!
Our version of Ginataang Tulingan has eggplants and fish as the main ingredients. It also is cooked in vinegar and coconut milk so the sour-creamy fusion is very evident in the dish. I personally like that this is not hot and spicy, but is rather rich in that distinct garlic flavor. I admit that I’m not a religious fish-eater but for this dish, I’ll surely be one. Try this and let us know what you think. Happy eating! 🙂
- 1/2 kg Tulingan, washed and cut into 2-3 inch long pieces
- 1/2 cup Vinegar
- 1/3 cup Water
- 4 cloves Garlic, peeled and minced
- 1 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1/2 cup Coconut Milk
- Place Tulingan, vinegar, water and garlic in a pot over medium heat.
- Cook fish for about 15-20 minutes. Add salt and pepper.
- Pour coconut milk and slowly stir (you do not want to damage the fish, of course).
- Cook for another 5-10 minutes.
- Serve warm and enjoy!
Ginataan – cooked in coconut milk
Tulingan – Skipjack Tuna