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Ginataang Tulingan with Talong

Ginataang tulingan with talong is a hearty Filipino dish made with tulingan and eggplant simmered slowly in creamy and thick sauce made with coconut milk, garlic,onion, ginger, vinegar, tomatoes, pepper, fish and green chilies. This ginataang tulingan recipe uses skipjack tuna (tulingan) which is a great source of protein, vitamin B6 and potassium. Added with more vitamins from the eggplant and good fats from the coconut cream, a big bowl of hot steaming rice will alongside this dish would truly complete your family dinner.

Ginataang Tulingan with Talong

Ginataang Tulingan with Talong Recipe

Ingredients:

  • 1 kilo skipjack tuna (sliced into serving pieces)
  • 2 – 3 pieces eggplant
  • 1/3 cup vinegar
  • 1 cup water
  • 2 cups coconut milk
  • 4 cloves of garlic (chopped)
  • 1 medium onion (chopped)
  • 2 thumbs ginger (sliced into strips)
  • 2 medium tomatoes (sliced)
  • black pepper to taste
  • fish sauce or salt to taste
  • oil (for frying)
  • 3 – 5 pieces green chilies

Directions:

  1. Wash and prepare the tulingan. Break and pull the tail to remove. Slice each tulingan into three (head, belly and tail). Make some slits on each slice.
  2. Arrange the fish slices in a pot. Add the sliced ginger, salt, black pepper, vinegar and a cup of water. Cover the pot and allow it to boil for a few minutes.
  3. Half way of cooking, flip the fish slices to cook the other side evenly.  Continue cooking until the water dries up. Transfer the tulingan to a plate and set aside.
  4. You can optionally fry the eggplants if you like. Heat some oil in another pan. Add the sliced eggplant and cook until light brown. Transfer them to a plate and set aside.
  5. In the same pan, fry the tulingan slices lightly and set aside.
  6. Next, add the ginger, garlic, onions and tomatoes. Saute for a few minutes until aromatic. Then, add the coconut milk. Allow it to boil. Season with black pepper and fish sauce to taste.
  7. Add the fried fish slices into the coconut sauce. Allow it to simmer until the sauce is reduced. Stir from time to time to prevent from burning.
  8. Add the whole green chilies and submerge them in the coconut sauce for a few minutes. Lastly, add the fried eggplant and baste everything to coat with the creamy sauce.
  9. After a few minutes, the dish is ready. You can either serve it now, or cook it a little longer and wait for it to render oil.
  10. Transfer the ginataang tulingan with talong to a serving plate. Enjoy this with a lot of hot steaming rice. Yum!

What is Tulingan?

Tulingan, or skipjack tuna, is one among the most common fish you can get from the market. They easily stand out from the other fish because of its large body and gray color. They look like they have no scales and have a thin silvery gray film on their body. It has a dark red meat which was because they are swimming greatly in large waters as a group.

Nutrient-wise, tulingan is a very good source of protein, and especiall omega fatty acids which is good for the heart. Tulingan is usually prepared as grilled or baked. Some of the most famous tulingan recipes include sinigang, sinaing and ginataan which will be featured in this article.

Ginataang Tulingan with Talong

Whenever I visit my relatives in Batangas, tulingan dishes is a must-serve. I have visited different markets from different provinces but markets in Batangas always have the most tulingans. My tito told me that tulingan is relatively cheaper here than in other provinces as it is closer to the port. (Of course we won’t waste this opportunity! I bought some tulingan before I went home!!)

One of my favorite tulingan recipes was the ginataan. I dont really know why but any type of fish (and other seafood) perfectly matches the creaminess of the coconut milk! As the tulingan is considered a really lean fish, the sauce keeps the fish saucy as you eat it. Tulingan is also a large fish, a fish meant to be shared by a whole family!

Ginataang tulingan is also another way to incorporate veggies in your dishes. Eggplant is the most commonly used veggie in this type of dish but you can add your favorites. The more, the better!

If you wanna know how to make ginataang tulingan with talong at home, simply read and follow the easy steps below. Happy cooking!

Ginataang Tulingan with Talong

How to Make Ginataang Tulingan with Talong

Preparing ginataang tulingan with talong is just like any other ginataan dishes if you have tried one before. For this recipe, our main meat would be the tulingan while our veggie would be the eggplant.

Start with obtaining fresh tulingan. You’ll instantly know that a fish is fresh when the scales are intact and the eyes are not red. If possible, try to tell the seller to clean the fish for you. If the seller did not break and pull the tails, you can do this step at home. Removing this part of the tails prevents having allergic reaction for some people. Slice the fish into serving sizes which is ideally cut into three (head, belly, tail).

Initially cook the tulingan by boiling them in spices and seasonings with vinegar. The vinegar helps remove the unwanted “lansa” of the fish and help tenderize the meat more. Once done, we fry (or atleast sear) the tulingan to seal its juices and to have a crispy crust.

Before proceeding, you have to option to fry the eggplant a little or add them directly to the coconut sauce for later. Take note that the eggplant cooks fast and becomes really soft when overcooked.

To start with the coconut sauce, saute the aromatics first including the tomatoes. Then, add the fried fish and let them simmer in the sauce. Once the sauce has been greatly reduced, it means that the fish has absorb the flavors. You may now add the fried eggplant to simmer in the sauce for a few minutes. You may add green chilies for a little hint of spice.

Note: If you choose not to fry the eggplant, add them together with the fish so that they will cook and soften.

The ginataang tulingan is now ready to be devoured! I love to have them with a lot of hot steaming rice. Yum!

Ginataang Tulingan with Talong

Course: Fish Recipes
Servings

8

servings

Ingredients

  • 1 kilo skipjack tuna (sliced into serving pieces)

  • 2 – 3 pieces eggplant

  • 1/3 cup vinegar

  • 1 cup water

  • 2 cups coconut milk

  • 4 cloves of garlic (chopped)

  • 1 medium onion (chopped)

  • 2 thumbs ginger (sliced into strips)

  • 2 medium tomatoes (sliced)

  • black pepper to taste

  • fish sauce or salt to taste

  • oil (for frying)

  • 3 – 5 pieces green chilies

Directions

  • Wash and prepare the tulingan. Break and pull the tail to remove. Slice each tulingan into three (head, belly and tail). Make some slits on each slice.
  • Arrange the fish slices in a pot. Add the sliced ginger, salt, black pepper, vinegar and a cup of water. Cover the pot and allow it to boil for a few minutes.
  • Half way of cooking, flip the fish slices to cook the other side evenly. Continue cooking until the water dries up. Transfer the tulingan to a plate and set aside.
  • You can optionally fry the eggplants if you like. Heat some oil in another pan. Add the sliced eggplant and cook until light brown. Transfer them to a plate and set aside.
  • In the same pan, fry the tulingan slices lightly and set aside.
  • Next, add the ginger, garlic, onions and tomatoes. Saute for a few minutes until aromatic. Then, add the coconut milk. Allow it to boil. Season with black pepper and fish sauce to taste.
  • Add the fried fish slices into the coconut sauce. Allow it to simmer until the sauce is reduced. Stir from time to time to prevent from burning.
  • Add the whole green chilies and submerge them in the coconut sauce for a few minutes. Lastly, add the fried eggplant and baste everything to coat with the creamy sauce.
  • After a few minutes, the dish is ready. You can either serve it now, or cook it a little longer and wait for it to render oil.
  • Transfer the ginataang tulingan with talong to a serving plate. Enjoy this with a lot of hot steaming rice. Yum!

Paano Magluto ng Ginataang Tulingan na May Talong

Mga Sangkap:

  • 1 kilo tulingan (hiniwa sa serving pieces)
  • 2 – 3 pirasong talong
  • 1/3 tasang suka
  • 1 tasang tubig
  • 2 tasang gata
  • 4 butil ng bawang (hiniwa)
  • 1 sibuyas (hiniwa)
  • 2 hiwa ng luya (hiniwa ng strips)
  • 2 kamatis (hiniwa)
  • paminta
  • patis o asin
  • mantika (pang-prito)
  • 3 – 5 pirasong siling haba

Paano Lutuin:

1. Linisin at hugasang mabuti ang mga tulingan. Baliin at hilahin ang buntot nito. Hiwain ang isda sa tatlong piraso (ulo, tiyan, at buntot). Lagyan ng extra hiwa ang mga isda.

2. Iayos ang mga isda sa kawali. Sunod na ilagay ang luya, asin, paminta, suka at isang tasang tubig. Takpan ang kawali at hayaan itong kumulo ng ilang minuto.

3. Baliktarin ang mga isda sa kalagitnaan ng pagluluto para maluto rin ang kabilang side. Hayaan lang itong maluto hanggang maubos ang tubig. Ilipat ang mga tulingan sa lalagyan at isantabi.

4. Hiwain ang mga talong. Pwede mo itong iprito kung gusto mo. Hanguin at isantabi kapag medyo light brown na.

5. Gamit ang parehong kawali, iprito ng konti ang mga tulingan at saka isantabi.

6. Sunod na ilagay ang luya, bawang, sibuyas at kamatis. Gisahin ang mga ito ng ilang minuto bago ilagay ang gata. Hayaan itong kumulo saka timplahan ng paminta at patis.

7. Ilagay ang mga pritong tulingan sa kawali at ilubog sa sauce. Lutuin ito hanggang halos maiga na ang sabaw. Haluin ito paminsan minsan para hindi masunog.

8. Ilagay ang mga siling haba at ilubog sa sabaw. Huling ilagay ang mga pritong talong. Buhus buhusan ito ng sabaw.

9. Pagkatapos kumulo ng konti pa, ready na ito. Pwede mo na itong ihain o lutuin pa ng konti hanggang nagmamantika na.

10. Ilipat ang ginataang tulingan na may talong sa serving plate. Ihain ito kasama ng mainit na kanin. Yum!

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