Ginataang Tulingan

Ginataang Tulingan is beloved Filipino fish stew made by simmering Tulingan or “Bullet Tuna” in a coconut milk sauce seasoned with garlic, ginger, onions, and spices. A Bicolano Favorite that combines the natural umami-ness of tulingan with the rich subtle nuttiness and sweetness of gata ( coconut milk ), enhanced by the spiciness of green chillies for that signature kick. Best served as a hearty lunch or soulful dinner.

Watch this Ginataang Tulingan Recipe Video

What is Tulingan ?

What is Tulingan in English ? “Tulingan” is “Skipjack Tuna or Bullet Tuna “. A small flavorful saltwater fish. It has a bluish-black silver smooth skin, with a firm oily meaty flesh that turns tender once cooked. Widely used in Filipino and other Southeast Asian cuisine. A fish valued for it’s versatility with popular tulingan recipes like: ginataang tulingan ( stewed in coconut milk ), sinaing na tulingan ( braised ), adobong tulingan, sinigang na tulinagn ( sour stewed ), and more. Also, like many other fishes; these are a great source of Omega-3 fatty acids, Vitamin B2 ( riboflavin ), and Vitamin D.

Ginataang Tulingan Ingredients :

• Tulingan – our main meat of the day. IF this is not available, you can also use other fishes.
• Coconut milk – the base of our stew. It adds a natural sweet, creamy, and subtly nutty taste.
• Vinegar – gives the dish it’s tangy flavor.
• Ginger, Onion, and Garlic – common Filipino aromatics that enhance the falvors of the dish as well as remove any foul smells the fish may have.
• Black Pepper and Salt – to enhance the taste.
• Fish sauce – to taste.
• Eggplant – adds in a mild earthy taste with a creamy texture that sucks in the stew’s flavor.
• Green chilies – for spice and some color.

How to Cook Ginataang Tulingan with Talong ?

Ingredients

• ½ kilo tulingan
• 1 ½ cup coconut milk
• 1/3 cup vinegar
• 1 thumb-sized ginger
• 1 medium-sized onion
• 4 cloves of garlic
• ½ teaspoon black pepper
• 1 teaspoon salt
• Fish sauce to taste
• 2 medium eggplant
• 3 to 5 pcs green chili

Directions

1. Prepare the tulingan. Bend and pull out the tail gently. Score or slit the body of the fish. Discard the tail and wash well.

2. Arrange the fish in a pan. Add the chopped ginger, onion, garlic, black pepper and salt, vinegar. Cover the pan and simmer for 5 minutes using medium heat.

3. Flip the fish to cook the other side. Cooking until the vinegar dries up. Lower the heat and pour in the coconut milk.

4. Simmer uncovered to prevent the coconut milk from curdling. Basting the sauce into the fish as you cook. Add the eggplant slices and whole chilies. Continue cooking until the eggplant is cooked.

5. Do some taste test. Season with fish sauce. When the coconut’s oil starts to come out, it’s ready. Transfer to a serving plate. Serve with hot rice and enjoy!

Whenever I pass to some karinderyas as I walk home, ginataang tulingan is one common dish from them all. But I am so sorry to these karinderyas because my mom makes the best ginataang tulingan at our place.

Tulingan is a very popular fish in my hometown, Batangas. You get a really big piece for your money’s worth. Here in our place, no tulingan is wasted. Just like a pokemon, it evolves. Tulingan is commonly first cooked as sinaing na tulingan. Salty, yes, but everyone really love it. When one wants to recook the sinaing na tulingan, it evolves into fried tulingan. For the second time that the tulingan will be recooked, it will evolved, finally, to ginataang tulingan. It’s a cycle many Batanguenos do. Somehow it became a tradition.

Sorry to sinaing and fried tulingan but the ginataan version of the tulingan is my favorite. Fish really does go well with cream or gata. The sauce enhances the flavor of the fish and compliments it with some rich creaminess. Some people I know uses heavy cream instead of the coconut cream but I prefer the one with the coconut cream, and that’s what will I share with you in this recipe. Another added points to this ginataang tulingan is that it ensures my vegetable intake. Ginataang tulingan is not complete without the eggplant but it really goes well with most of the vegetables.

Try our other Tuna Recipes :

Questions :

• Ginataang Tulingan Calories

It has around 80 to 115 calories per serving of 50 grams.

• Can you use other fishes ?

Yes you can! Feel free to use other fishes like tilapia, bangus ( milkfish ), mackarel, or any other fish available to you. You can even use other meats like pork or shrimp.

• Additional Ingredients
  • Ginataang Tulingan with Vegetables – you can add in any vegetable that suits your diet like spinach, cabbage, carrots, potatoes, okra, bittermelon, mushrooms, and more.
  • Some popular examples are : Ginataang Tulingan na may Pechay ( Chinese Chard ), Ginataang Tulingan with Kalabasa ( Pumpkin / Squash ), or Ginataang Tulingan with Mustasa ( Mustard Leaves ).
  • Ginataang Tulingan with Pork – add in some pork bits into the dish for an overall meatier flavor. Cook the pork with the leftover oils from the fish before taking these out. Then add these back with the fish to simmer with the stew.
  • Ginataang Paksiw na Tulingan recipe – for a hybrid of ginataan and paksiw. Simply add twice as much garlic, an additional 2 tablespoons of vinegar, 2 bay leaves, and a tablespoon of soy sauce into the sauce. If you do find it too tangy or salty, add a teaspoon of sugar at a time to balance out the flavors.

Paano Magluto ng Ginataang Tulingan

MGA SANGKAP:

• ½ kilo tulingan
• 1 ½ tasa ng gata
• 1/3 tasa ng suka
• 1 thumb-sized luya
• 1 sibuyas
• 4 na butil ng bawang
• ½ kutsaritang paminta
• 1 kutsaritang asin
• patis
• 2 pirasong talong
• 3 hanggang 5 piraso ng siling pangsigang

PAANO LUTUIN:

1. Ihanda ang mga tulingan. Baliin at hilahin ang buntot ng mga ito. Hiwaan ang dalawang gilid ng mga isda. Itapon ang mga tinanggal na buntot. Linisin ang mga isda ng mabuti.
2. I-arrange ang mga tulingan sa kawali. Ilagay ang mga hiniwang luya, sibuyas, bawang at ang paminta, asin at suka.
3. Takpan ang kawali at hayaan itong maluto sa loob ng 5 minuto gamit ang katamtamang apoy.
4. Baliktarin ang mga tulingan para maluto ang kabilang side. Hayaan itong maluto hanggang matuyo na ang suka. Bago matuyo ang suka, babaan ang apoy.
5. Ilagay ang gata. Hayaan itong kumulo gamit ang mababang apoy. Huwag nang takpan ang kawali para hindi mag-curddle o mabuobuo ang gata. I-baste ang isda gamit ang sauce nito.
6. Ilagay ang mga hiniwang talong at sili. Hayaan lang ito hanggang maluto ang mga talong at hanggang lumabas ang mantika galing sa gata.
7. Tikman ang sabaw. Lasahan ito gamit ang patis.
8. Kapag lumabas na ang mantika galing sa gata, congrats! Ready na ang ginataang tulingan. Pwede na itong ilipat sa serving plate.
9. Ihain ito kasama ang mainit na kanin. Enjoy!