Tulingan dish is one of the most delicious and beloved Filipino fish meals. This recipe features tulingan, a tuna baby bonito, cooked in creamy coconut milk (gata), creating a rich and flavorful dish. Along with vegetables like eggplant, the addition of kamias (bilimbi) brings a tangy sourness that elevates the flavor profile, making it even more appetizing. The combination of creamy coconut milk, tender fish, and the slight tartness of kamias creates a harmonious blend of flavors that’s both comforting and satisfying.
This ginataang tulingan recipe is a wonderful and delectable meal, perfect for feeding the entire family during mealtime. Consider trying this simple Filipino cuisine. Share with us your thoughts on this Filipino dish. We would be interested in hearing your tulingan recipe. Please share it with us. Thanks.
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This ginataang tulingan recipe with talong dish is one of the most delicious Filipino fish meals. A tuna baby bonito, or locally known as tulingan, is cooked in (gata) coconut milk, making it a creamy and scrumptious meal along with vegetables like eggplant. In this recipe, kamias are added to bring an extra level of sourness to the dish and make it more flavorful. The ginataang tulingan recipe is a wonderful and delectable; it is ideal for feeding the entire family at mealtime. Consider trying this simple Filipino cuisine. Share with us your thoughts on this Filipino dish. We would be interested in hearing your tulingan recipe. Please share it with us. Thanks.
Please browse our website if you'd like to see more recipes similar to this one. We appreciate your visit.
Cut the fish pins, remove the innards, and wash the fish thoroughly. Make a slit in the fish on both sides if desired. Then add salt to taste and rub all over the fish. Allow the salt to sit for 10 minutes.
Meanwhile, prepare the spices and vegetables needed for the recipe.
Arrange the kamias, fish, garlic, ginger, and vinegar and pour in water. Turn on the heat and bring the liquid to a boiling point. Scumming the liquid if necessary.
Use a kitchen tong to flip over the fish and cover the pot. Continue to cook on medium heat for 40 minutes.
Pour coconut milk into the pot. Add onion and chili. Cover the pot again and reboil the liquid. Reduce the heat to medium-low and simmer for another 20 minutes.
Add the eggplant slices, and add a green leafy vegetable like pechay or bokchoy if desired. Cook for another 6 minutes or until the vegetable is cooked through.
Season with fish sauce (patis) and ground black pepper. Add sugar to taste, if desired. Cook for another 2 minutes.
Turn off the heat and transfer the dish to a serving plate. Serve warm and enjoy.
Servings 6
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.