Ginataang Tanigue

Ginataang Tanigue is a deliciously comforting Filipino dish made of Spanish Mackerel, seasoned, fried, then simmered in a flavorfully rich tasting coconut milk base seasoned with aromatics and spices. This creamy, savory dish blends the natural strong bold flavor of the fish with the subtle sweetness and nuttiness of the coconut milk. The perfect ulam to enjoy with steamed hot rice.

Is Ginataang Tanigue Kapampangan? Yes, Ginataang type dishes may be considered Kapampangan. “Ginataang” is the Filipino method of simmered fresh, fried, sauteed, or stirfried dishes in coconut milk and chillies. The Kapampangan culture has their own version of ginataang dishes. More well known among the few are Ginataang Munggo ( or ‘Lelut Balatung’ in Kapampangan ), Ginataang Mais or “Lelut Mais” ( Corn Ginataan ), Ginataang Hipon, Sitaw at Kalabasa ( Shrimp, string beans, and Squash Ginataan ), and Ginataang Bilo-Bilo which is called ‘Sampelot’ in Kapampangan. Ginataang dishes can differ depending on the region and sometimes even how it’s adapted in some households.

Ginataang Tanigue Ingredients :

• Tanigue – our main ingredient for their recipe. You can also choose to use other fishes like tilapia, milkfish, or even canned fishes for a quick meal.
• Salt and pepper – to taste.
• Ginger, Garlic, and Onion – aromatics that’ll help enhance the flavor of the dish as well as remove any foul smells the fish may have.
• Tomatoes – adds a savory richness into the dish. It also gives the dish a natural sourness to contrast the oiliness of the fish.
• Coconut milk – or ‘gata’, is the main base of the sauce. Subtly nutty and sweet.
• Green Chillies – for color and a sweet type of spiciness. Add more or less depending on taste.
• Fish sauce – to taste.
• Pechay – or mustasa, for fiber. Feel free to use other leafy greens that suit your diet or budget like spinach, kangkong, chili leaves, etc.
• Oil – for frying.

How to cook Ginataang Tanigue 

Ingredients :

• 1 kilo tanigue
• Salt and pepper to taste
• 1 thumb ginger ( sliced )
• 3 cloves garlic ( minced )
• 1 medium onion ( sliced )
• 3 medium tomatoes ( chopped )
• 2 cups coconut milk
• 4 to 5 pieces green chillies
• Fish sauce to taste
• 1 bunch pechay ( or mustasa )
• Oil for frying

Steps :

1. Season the tanigue with salt and pepper. Set aside for at least 15 minutes.

2. In a pan with hot oil. Fry the fishes until it turns light brown. Flip to cook evenly. Cook the fishes in batches. Then set aside.

3. In another pan, heat some oil. Saute ginger and garlic until aromatic. Then cook in onions until softened. Add tomatoes and saute for a minute.

4. Pour in coconut milk and add in the green chillies. Cook on low heat until boiling. Add pepper and fish sauce to taste.

5. Add in the fried fishes. Cook for 4 to 5 minutes or until the sauce has reduced a bit. Place in the pechay, cook just until the leaves have wilted.

Questions:

• Ginataang Tanigue in English ?

In English it translates to Spanish Mackerel stewed in a Spiced, Seasoned Coconut sauce. Not to be confused with other mackerel types usually used in Filipino cooking like : Tulingan ( Mackerel Tuna ) or Galunggong ( Mackerel Scad ).

• Ginataang Tanigue calories per 100g ?

A serving of 100 grams has around 294 calories. But this can also depend on how much fish or coconut milk is served.

• Can you replace the fish?

Yes you can! Feel free to use what suits your diet and wallet. From milkfish, tilapia, lapu-lapu, galunggong ( round scad ), tulingan ( mackerel tuna ), or even canned fishes like canned mackerel for “Ginataang Mackerel in Can”, canned tuna, sardines, anchovies and more. Though when using canned fishes since these are already half or fully cooked. Skip the frying part and add the canned fish at the end before the leafy vegetables.

• Can you turn this into Ginataang Paksiw na Tanigue

1. In this version, prepare the paksiw first. After frying the fishes, and eggplants if you choose to add these before setting both aside. 
2. Saute the ginger, garlic, and onions until aromatic, cook in the tomatoes until these are soft enough to crush.
3. Add back the fish, pour in the coconut milk, and place in green and red chillies. Cover and let this simmer together for 3 – 4 minutes. 
4. Pour in the vinegar to the iconic paksiw tang. Cover and let it simmer just until the sauce reduces in half. 
5. Add in the leafy greens and the fried vegetables. Season with pepper and fish salt. Then serve with freshly cooked rice.

Try our other Fish Recipes :

Ginataang Tanigue with Pechay Recipe ( Tagalog )

Mga Sangkap :

• 1 kilo tanigue
• Asin at paminta panlasa
• 1 daliri ng luya ( hiniwa )
• 3 butil ng bawang ( tinadtad )
• 1 sibuyas ( hiniwa )
• 3 kamatis ( tinadtad )
• 2 tasa ng gata
• 4 o 5 piraso ng berdeng sili
• Patis panlasa
• 1 bungkos ng pechay ( o mustasa )
• Mantika pang prito

Paano Lutuin :

1. I-season ang tanigue ng asin at paminta. Itabi ng 15 minuto o higit pa.
2. Sa kawali na may mainit na mantika. Iprito ang mga isda hanggang mag kayumanggi. Pag baliktarin kung kinakailangan. Lutuin ang mga isda ng mag-batches. Itabi.
3. Sa ibang kawali, maginit ng mantika. Lutuin ang luya at bawang hanggang mabango. Ihalo dito ang sibuyas at lutuin hanggang lumambot. Idagdag dito ang kamatis at lutuin ng 1 minuto.
4. Ibuhos ang gata at ilagay ang mga sili dito. Lutuin sa mababang init hanggang kumulo. Dagdagan ng paminta at patis panglasa.
5. Ibalik ang prinitong isda. Lutuin ng 4 o 5 minuto o hanggang kumapal ang sarsa. Haluan ng pechay at lutuin hanggang lumanta ang mga dahon.