Are you checking out some ways on how to cook tulingan and yellowfin? Well, here is the recipe for ginataang tulingan and yellowfin tuna.
Ginataang Tulingan and Yellowfin Tuna is another dish that will make me dig for extra rice. The sauce is oh men… a crazy one. Plus the delicious flesh of Tulingan and Yellowfin Tuna absorbs some of the creaminess from the coconut milk. This dish is definitely to die for.
Tulingan, based on my Googling, is known as Mackarel Tuna.
But, anyway, this dish that I’m going to teach you is not that hard to make.
- 1/2 kilo young tulingan – internal parts removed and wash carefully
- 1/2 kilo yellowfin tuna belly – wash and chop according to preferences
- 1 cup coconut milk
- 1 cup water
- 2 medium eggplant – chopped
- 1 piece siling panigang (Green chilies)
- Garlic – minced
- Onion – chopped
- thumb-sized ginger – chopped
- 3 tablespoon vinegar
- salt and pepper to taste
- Saute garlic and onions.
- Add the ginger and let simmer.
- Add the coconut milk and let it boil for a minute.
- Put water and vinegar. Then, let it boil.
- Add the eggplant. Put into a boil.
- Add the salt, pepper, and the siling panigang. 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.
- Add the fishes and let it boil for 15 minutes or until cooked.
- Serve with steaming hot rice and cola on the side.
- Don’t stir the dish. You might end up with a crushed flesh, which is not that appetizing.
- This Ginataang Tulingan and Yellowfin Tuna is best eaten with hot rice with spicy fish sauce on the side.