Ginataang Tulingan (Skipjack Tuna In Coconut Milk)


  • 1 kilo Tulingan (Skipjack tuna)
  • 4 gloves garlic (chopped)
  • 1 medium onion (sliced)
  • 1 big white onion (optional)
  • 1 small ginger (sliced)
  • ½-cup vinegar
  • 2 cups coconut milk
  • 3 pieces whole green chili (siling haba)
  • 1 bunch pechay
  • 2 tbsp. patis (fish sauce)
  • 2 tbsp. Cooking oil
  • Salt and pepper to taste

Cooking Instructions:

  1. Start by sautéing garlic, onion and ginger in a pan with cooking oil.
  2. Poured 1-cup coconut milk and cover, at first boil add fish, vinegar, patis (fish sauce) and pepper.
  3. Cover and simmer for 10-15 minutes at medium heat.
  4. Add the remaining cup of coconut milk and simmer for another 10-15 minutes or until liquid is reducing to thick consistency but not dry.
  5. Add pechay and green chili (siling haba) and cook for another minute.
  6. Garnish with white onion and Serve hot.

Source: My Bicol Recipe
Image: Overseas Pinoy Cooking

Comments are closed.