Ginataang Tulingan

Tulingan or mackerel tuna fish are prized (and are highly harvested) for their meat, which is often very oily. They are known for their fighting ability, and are important in recreational and commercial fishery.

Now, I’m going to share to you a very popular dish in the Philippines which is ginataang tulingan. Since we all know that Philippines has a lot of coconut milk. So, I am making use of it by cooking ginataang tulingan.

Ingredients:

  • 2 pieces Tulingan fish
  • 1 whole garlic, minced
  • 2 onion, minced (divide into half )
  • 1/2 cup minced ginger
  • salt and pepper
  • 1/3 cup vinegar
  • 1/4 cup water
  • 5 pieces bird eye chili, small pieces
  • 1 big tin coconut milk or 1 full cup
  • 1 tbsp cooking oil
Cooking Procedure:
  • Remove gills and innards of tulingan. Using scissors cut fins and twist tails and pull it out. Wash fish thoroughly drain and slice diagonally.
  • Arrange sliced tulingan side by side, add water, vinegar, ginger, garlic, and 1/2 minced onion. Cover and simmer in a medium heat for 10 minutes.
  • Season with salt and pepper to taste and simmer for another 5 minutes or until liquid is reduce to thick consistency dry.
  • In a big wok, heat oil  and saute remaining onion and bird eye chili. Add coconut milk and let it boil. Put cooked fish and simmer for about 5 minutes until coconut milk absorb in the fish and thicken. Serve hot.
Cooking Tips:
  1. Understanding how to clean a fish properly can be essential to your health. It’s important to practice and maintain these good habits to prevent one from becoming ill. Once a fish dies, it immediately begins to deteriorate rapidly, which is why it’s best to keep the fish cold, and even better, to clean a fish before icing it down. A clean fish is a healthy fish is a good tasting fish is a healthy you. Cheers!
  2. It’s important to keep your blades sharp for superb quality cuts. You can use a honing stone or a sharpening steel to do so.
  3. Remove the gills, guts and kidney as soon as possible because these spoil fast in a dead fish. This is not necessary if you are going to fillet the fish within an hour or two.