Ginataang Tulingan Recipe (Ginataang Tulingan with Talong)

Ginataang tulingan with talong is a simple yet hearty Filipino dish made with our favorite tulingan simmered slowly in creamy and thick coconut sauce. This ginataang tulingan recipe uses skipjack tuna (tulingan) which is a great source of protein, vitamin B6 and potassium. Added with more vitamins from the eggplant and good fats from the coconut cream, a big bowl of hot steaming rice will alongside this dish would truly complete your family dinner.
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GINATAANG TULINGAN | Nagmamantika at may halong Talong, swak na swak sa panlasa mo!

Written Recipe at https://yummykitchentv.com/ginataang-...

INGREDIENTS:
1 kilo Tulingan
2 to 3 pieces Eggplant
1/3 cup vinegar
1 cup water
2 cups coconut milk
4 cloves garlic
1 medium onion

Directions:

Wash and prepare the tulingan. Break and pull the tail to remove. Slice each tulingan into three (head, belly and tail). Make some slits on each slice.
Arrange the fish slices in a pot. Add the sliced ginger, salt, black pepper, vinegar and a cup of water. Cover the pot and allow it to boil for a few minutes.
Half way of cooking, flip the fish slices to cook the other side evenly. Continue cooking until the water dries up. Transfer the tulingan to a plate and set aside.
You can optionally fry the eggplants if you like. Heat some oil in another pan. Add the sliced eggplant and cook until light brown. Transfer them to a plate and set aside.
In the same pan, fry the tulingan slices lightly and set aside.
Next, add the ginger, garlic, onions and tomatoes. Saute for a few minutes until aromatic. Then, add the coconut milk. Allow it to boil. Season with black pepper and fish sauce to taste.
Add the fried fish slices into the coconut sauce. Allow it to simmer until the sauce is reduced. Stir from time to time to prevent from burning.
Add the whole green chilies and submerge them in the coconut sauce for a few minutes. Lastly, add the fried eggplant and baste everything to coat with the creamy sauce.
After a few minutes, the dish is ready. You can either serve it now, or cook it a little longer and wait for it to render oil.
Transfer the ginataang tulingan with talong to a serving plate. Enjoy this with a lot of hot steaming rice. Yum!