GINATAANG TULINGAN

Instructions:

1. Prepare the Fish:

• Clean the mackerel fish by removing the innards and gills, and then cut them into 2-inch thick steaks. Set aside.
• Optionally, you can marinate the fish in a bit of salt and pepper for about 10-15 minutes for extra flavor.

2. Sauté Aromatics:

• In a large pan or wok, heat the cooking oil over medium heat.
• Add the sliced onions, garlic, and ginger to the pan. Sauté for about 3-4 minutes until the onions become soft and translucent and the garlic is fragrant.

3. Add Tomatoes and Simmer:

• Add the chopped tomatoes to the pan and cook for another 2-3 minutes, stirring occasionally, until they begin to soften and release their juices.
• Stir in the fish sauce, pepper, and a pinch of salt to season the dish.

4. Add the Coconut Milk:

• Pour in the coconut milk and water (or fish stock). Stir the mixture gently and bring to a boil. Let it simmer for about 5 minutes to allow the flavors to blend together.

5. Add the Fish:

• Carefully add the mackerel steaks to the pan. Ensure the fish is submerged in the coconut milk mixture.
• Cover the pan and simmer for 10-12 minutes, or until the fish is cooked through and tender. Avoid stirring too much, as mackerel can break apart easily.

6. Add Vegetables:

• Once the fish is cooked, add the chopped malunggay leaves or spinach, and green chili peppers (if using) to the pan.
• Stir gently and cook for another 2-3 minutes until the vegetables are wilted and tender.

7. Adjust Seasoning:

• Taste the ginataang tulingan and adjust the seasoning with more fish sauce, salt, or pepper as needed. If you prefer a spicier dish, you can add more chili or a dash of chili flakes.

8. Serve and Enjoy:

• Serve the Ginataang Tulingan hot with steamed white rice. The rich coconut sauce pairs wonderfully with rice, making each bite a satisfying experience.

Tips and Variations:

• Fish Options: While tulingan (mackerel) is traditionally used, you can also substitute with other fish such as bangus (milkfish) or tilapia for a similar flavor profile.
• Coconut Milk: For a richer dish, you can use fresh coconut milk. Alternatively, use canned coconut milk for convenience.
• Vegetable Additions: Besides malunggay or spinach, you can add other vegetables like eggplant, string beans, or okra to make the dish more filling.
• Spice Level: Adjust the level of spiciness to your preference. For a mild version, you can omit the chili entirely, or for extra heat, add more chili peppers.

Why You’ll Love This Recipe:

• Hearty and Flavorful: The combination of tender mackerel fish, creamy coconut milk, and aromatic spices creates a satisfying and flavorful dish.
• Easy to Make: Despite its rich flavor, Ginataang Tulingan is simple to prepare, making it a perfect dish for both beginners and seasoned cooks alike.
• Versatile: You can enjoy this dish as a main course with rice, or pair it with other Filipino side dishes for a complete meal.

Ginataang Tulingan is a flavorful and comforting Filipino dish that brings together the natural sweetness of coconut milk with the savory taste of fish and aromatic spices. Whether you’re cooking for your family or preparing a special meal for guests, this dish is sure to impress with its authentic taste and hearty appeal. Try it today, and enjoy a taste of Filipino culinary tradition in the comfort of your own home!