Ginataang Tulingan Recipe
Spread the love

Are you looking for ways on how to cook ginataang tulingan? Well, check out the recipe to properly cook tulingan sa gata.

Tulingan or mackerel tuna is an expensive yet highly-popular fish in the Philippines. Many love this because of it’s juicy, thick, and tasty meat. It is also one of the most flexible seafood — you can cook it whatever way you can think of.

You can simply grill it or fry it with only salt and pepper as seasoning. You can also cook it sinigang or adobo. However, for me, the best way to cook it is by adding coconut milk.

Read: Ginataang Tulingan and Yellowfin Tuna Belly

Here’s how to cook ginataang tulingan.


  • 1-kilo tulingan – remove the gills, innards, and chop
  • 2 cups coconut milk
  • 1/2 cup white vinegar
  • 2 pieces long eggplant – chopped
  • 1 piece siling panigang
  • 4 cloves garlic – minced
  • 1 medium red onion – chopped
  • 1 knob ginger – chopped
  • oil
  • salt and pepper to taste


  1. In a pan, saute garlic, onion, and ginger.
  2. Add the coconut milk and let it boil until it forms small pieces (coagulated).
  3. Add the vinegar and let boil for a few minutes.
  4. Put the eggplant and siling panigang. Then, let it boil.
  5. Season with salt and pepper.
  6. Add the tulingan. Don’t mix, just cover the pan. Then, boil for a few minutes or until the tulingan is cooked.
  7. Serve and enjoy.



  • Never mix when you put the tulingan. You might end up with crushed fish. You can just add water if you think the coconut milk is not enough to cover the fish while boiling.
  • When seasoning with salt, it must be blander than your preferences because it will become saltier as you continue to boil.
  • You can also add laurel leaves to add a more refreshing smell. Also, for a tastier sauce, you can add spring onion.
  • This ginataang tulingan is best paired with hot rice and fish sauce on the side.

Written by Ringo

I am a home base guy who loves food, writing, books, and dogs... Follow me on Twitter and Instagram.

Leave a Comment

Your email address will not be published. Required fields are marked *