Ginataang Tulingan and Yellow Fin Tuna Belly
Ginataang Tulingan and Yellow Fin Tuna is another dish that will make me dig for extra rice. The soup is oh men!! A crazy one. Plus the delicious flesh of Tulingan and Yellow Fin Tuna absorbs some of the creaminess from the coconut milk. This dish definitely make you forget your name.
Tulingan, based on my Googling, is known as Mackarel Tuna. Not sure if that’s right.
But, anyway, this dish that I’m going to teach you is not that hard to make. Just be careful in stirring the dish, you might end up with crushed fish.
Here are the ingredients:
- 1/2 kilo young tulingan – internal parts removed and wash carefully
- 1/2 kilo yellow fin tuna belly – wash and chop according to preferences
- 1 cup coconut milk (unang piga sabi ng nanay ko)
- 1 cup water
- 2 medium eggplant – chopped
- 1 piece siling panigang (Green chillies)
- Garlic – minced
- Onion – chopped
- thumb-sized ginger – chopped
- 3 spoon vinegar
- salt and pepper to taste
- 1. Saute garlic and onions.
- 2. Add the ginger and let simmer.
- 3. Add the coconut milk and let it boil for a minute.
- 4. Add water and vinegar, let it boil.
- 5. Add the eggplant, put into boil.
- 6. Add the salt, pepper and siling panigang and let it boil. Make sure that the taste is a little bland for you, because while waiting for the fish to cook, some water will evaporate.
- 7. Add the fishes and let it boil for 15 minutes or until cooked.
- 8. Serve with steaming hot rice and cola on the side.
For me, the best way to eat this dish is with a patis (Fish Sauce) on the side. Then, I will crush the siling panigang in that fish sauce making my dip a little spicy. ( Mouthwaters c: )