Ginataang Tulingan (Bullet Tuna in Coconut Milk)
Ginataang Tulingan is a rustic Filipino delicacy where bullet tuna simmers in coconut milk with aromatics until tender. The dish balances richness and acidity—bilimbi fruits cut through the coconut's creaminess while neutralizing the fish's natural oils. Slow-cooking transforms ordinary ingredients into an extraordinary meal, as the fish absorbs the complex flavors while remaining intact. The final addition of eggplant provides textural contrast to the succulent fish. This dish exemplifies Filipino coastal cuisine: resourceful, flavorful, and deeply satisfying.
Ingredients
- 4 pieces tulingan bullet tuna
- 3 ounces pork fat sliced
- 2 cups coconut milk
- 10 pieces kamias bilimbi
- 3 thumbs ginger julienned
- 5 pieces Thai chili pepper
- 1 piece eggplant sliced
- 1 onion sliced
- 5 cloves garlic crushed and minced
- 1 teaspoon patis fish sauce
- 1¾ cups water
- Salt and ground black pepper to taste
Instructions
- Prepare the fish: Clean the tulingan thoroughly. Create a slit on both sides of each fish and rub salt all over. Let it rest for 10 to 15 minutes to eliminate some of the fishy smell.
- First cooking stage: In a large pot, arrange the pork fat, kamias (bilimbi), fish, and ginger. Pour in the water. Cover and bring to a boil. Continue to cook on medium heat for 40 minutes. This process helps remove the fishy aftertaste and tenderizes the fish.
- Add coconut milk: Pour the coconut milk into the pot. Add the garlic, onion, and chili peppers. Cover and continue to boil for another 40 minutes using low to medium heat. The extended cooking time allows the flavors to meld together beautifully.
- Add vegetables: Add the eggplant slices to the pot. Cook for 5 to 7 minutes until the eggplant is tender but not mushy.
- Season and serve: Season with patis (fish sauce) and ground black pepper to taste. Transfer to a serving plate and serve hot with steamed rice.
Tips from Lola's Kitchen
- Select fresh fish: Always choose fresh tulingan with clear eyes and firm flesh. The fresher the fish, the better the dish will taste.
- Don't rush the cooking: The long simmering time is crucial for developing flavors and tenderizing the fish. Be patient and avoid the temptation to increase the heat.
- Control the spice level: Adjust the number of Thai chili peppers based on your preference for spiciness. For a milder version, remove the seeds or reduce the quantity.
- Balance the flavors: Taste before serving and adjust the seasoning. If it's too rich, add a little more patis or a squeeze of calamansi juice for brightness.
- For extra creaminess: Add ½ cup of coconut cream (kakang gata) during the last 15 minutes of cooking for an even richer sauce.
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