Ginataang tulingan, also known as Bullet Tuna cooked in coconut milk, is a popular Filipino dish that showcases the rich flavors of coconut and the unique taste of tulingan, or mackerel tuna. This dish is loved for its creamy and comforting texture, as well as its savory and slightly sweet taste.
To make ginataang tulingan, fresh tulingan fish is usually cleaned and marinated in a mixture of vinegar, garlic, salt, and pepper. It is then lightly fried until golden brown, which helps enhance its flavor and gives it a crispy exterior.
Next, the fried tulingan is simmered in coconut milk with a combination of aromatics such as ginger, onion, and chili peppers. The coconut milk infuses the dish with its creamy richness, while the spices add a hint of heat and depth to the overall flavor profile.
The result is a hearty and delicious dish with tender and flavorful fish immersed in a luscious coconut milk sauce. This dish is often enjoyed steaming hot with steamed rice, providing a balanced combination of flavors and textures.
Ginataang tulingan not only offers a delightful gastronomic experience but also showcases the versatility of coconut milk in Filipino cuisine. It's a dish that highlights the rich and indulgent flavors that make Filipino food truly special.
How to cook Ginataang Tulingan?
To cook Ginataang Tulingan (Bullet Tuna cooked in coconut milk), follow these steps:
1. Clean the tulingan fish thoroughly, removing scales and entrails. You can ask your fishmonger to do this for you.
2. Marinate the cleaned tulingan fish with vinegar, salt, pepper, and minced garlic. Let it sit for about 15-20 minutes to absorb the flavors.
3. In a pan or pot, heat some cooking oil over medium heat. Once hot, fry the marinated tulingan until both sides are golden brown. Remove the fish from the pan and set them aside.
4. In the same pan, sauté chopped onions, minced ginger, and crushed garlic until fragrant and slightly caramelized.
5. Pour in coconut milk, stirring well to incorporate the flavors. Bring the mixture to a simmer.
6. Add chili peppers (siling labuyo) or a small amount of red chili flakes if you like it spicy. Adjust the amount based on your preference for heat.
7. Gently place the fried tulingan fish into the simmering coconut milk and cover the pan. Let it cook for about 10-15 minutes, or until the fish is fully cooked and tender.
8. While cooking, you can gently stir the coconut milk mixture, being careful not to break the fish apart.
9. Taste and adjust the seasoning by adding salt and pepper as needed. You can also add some fish sauce (patis) for more flavor if desired.
10. Once the fish is cooked and the flavors have melded together, remove the pan from the heat.
11. Serve the Ginataang Tulingan hot with steamed rice. Garnish with chopped spring onions or cilantro for added freshness.
Enjoy the rich and creamy flavors of this delicious Filipino dish!
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