Ginataang Tanigue

Ginataang tanigue or Spanish mackerel in coconut milk is made by simmering fresh tanigue fish in a sauce made by coconut milk, onion, garlic, ginger, green chillies, mustard leaves, chili flakes and pepper. The mustard leaves, chili flakes and green chilies make this dish even more flavourful and make Ginataang tanigue as one of the tastiest Filipino fish dish made by tanique fish (Spanish mackerel). This yummy kitchen ginataang tanigue recipe will show you how to cook ginataang tanigue very easy and simple way. If you ever wonder how to make a ginataang fish look and taste extravagant, this fish dish will surely make you go extra rice!

GINATAANG TANIGUE RECIPE

Ingredients:

• 1 kilo tanigue
• 400 ml coconut milk
• 1 onion (minced)
• 3 cloves of garlic (minced)
• 1 thumb of ginger (sliced)
• 3 long green chilies
• a bunch of mustard leaves
• Chili flakes to taste
• Pepper to taste

Directions:

1. Heat some oil in a pan. Saute the onions, ginger, and garlic for a few minutes until light brown and aromatic. Sprinkle some chili flakes depending on the spice level you like.
2. Add the coconut milk to the pan. Stir gently and bring to a boil. Add the tanigue steaks and let them cook using low heat to prevent the coconut milk from curdling. Cover the pan and let it cook for around 12 minutes.
3. After 12 minutes, flip each tanigue steak to cook the other side.
4. Add the long green chilies and then season with some pepper and fish sauce to taste. Stir a bit.
5. Add the mustard leaves and gently push them down to submerge in the sauce. Cover the pan and let it simmer for a whole minute. Allow the dish to simmer while uncovered the turn the heat off.
6. Transfer the ginataang tanigue to a serving plate lined with banana leaves and enjoy this with some hot steaming rice. Yum!

WHAT IS TANIGUE in English?

Tanigue is another common fish in the Filipino cookery. Tanigue is known as the Spanish mackerel in english. These are very large variety of fishes which are usually sold as steaks in the market.

Tanigue can be made into different types of dishes like tanigue steak, buttered lemon tanigue, grilled tanigue, bistek tanigue, kilawing tanigue and many more.

GINATAANG TANIGUE

Since it is also our coconut harvesting time, I had a bunch of coconut waiting to be processed into buko water and coco meat. Having a lot of coconut means that we will be eating ginataan dishes for the next few days. 

We gave some of the extra coconut to the neighbors like we always do. Some of them returned the favor and gave us something from them. One neighbor gave us tanigue steaks! (I really love our neigbhorhood). With coconut and tanigue steaks, it only means ginataang tanigue for dinner!

Tanigue is one of the best fishes you can serve for your family. As this fish comes in steaks, one piece can already serve up to three people!

What I love about ginataang tanigue is that it provides a unique type of creaminess compared to dishes made with heavy cream. Since tanigue steaks are large chunks of fish, the creamy coconut sauce will surely bring the tanigue into life.

If you wanna know how to make some ginataang tanigue, read and follow the simple steps below. Happy cooking!

HOW TO COOK GINATAANG TANIGUE

Making ginataang tanigue is super easy peasy. If you have tried making any ginataan dishes in the past, then this dish will be simple for you.

Start by obtaining the freshest tanigue fish you can get. These fishes are of large variety so they are usually cut into steaks already when sold in the market. Of course, the best tanigue steaks are those which are just cut a few minutes ago.

Wash and prepare the steaks. You can opt to rub them with salt to remove excess blood from the fish and remove some “lansa” but this step is optional.

Let’s prepare the sauce. Start by sauteing the aromatics. Don’t forget the ginger as this can also help in removing the lansa of the fish. I like my ginataan dishes with a little kick so I added some chili flakes in mine.

Next, add the fresh coconut milk. You can use either the freshly squeezed ones or the canned coconut milk. Just remember to avoid using high heat on coconut milk to avoid curdling and burning it.

Once the aromatics are well sauteed, add the coconut milk and the tanigue steaks. Allow them to swim and simmer in the creamy sauce for a bit. If your steak is a bit thick, try to use a kitchen thermometer just to check if the fish has been cooked through. When compared to beef and pork, fish meat are much easier and faster to cook.

Paano Magluto ng Ginataang Tanigue

Mga Sangkap:

• 1 kilo ng tanigue
• 400 ml ng gata
• 1 sibuyas (hiniwa ng maliliit)
• 3 butil ng bawang (hiniwa ng maliliit)
• 1 luya (hiniwa)
• 3 piraso ng siling haba
• Bugkos ng mustasa
• chili flakes
• paminta

Paano Lutuin:

1. Magpainit ng manitka. Igisa ang sibuyas, luya at bawang ng ilang minuto hanggang maging light brown at mabango. Budburan ng chili flakes depende sa kung gaano kaanghang mo ito gusto.
2. Ilagay ang gata sa kawali at haluin hanggang kumulo. Ilagay ang mga hiniwang tanigue at hayaan maluto gamit ang mahinang apoy para hindi magbuo buo ang gata. Takpan ang kawali at hayaan itong maluto ng 12 minuto.
3. Pagkatapos ng 12 minuto, baliktarin ang mga tanigue para maluto ang kabilang side.
4. Ilagay ang mga siling haba. Lasahan ang sauce gamit ang paminta at patis. Haluin ng konti.
5. Ilagay ang mga dahon ng mustasa. Medyo ilubog ang mga ito sa sauce para maluto. Takpan ang kawali ng isang minuto. Pagkatapos nito, hayaan itong maluto ng ilang minuto nang walang takip. Patayin ang apoy.
6. Ilipat ang ginataang tanigue sa sa serving plate na may dahon ng saging. Enjoyin ito kasama ng bagong saing na kanin. Yum!