From the recipe collection
Ginataang Tulingan
Batangas-style tulingan gently simmered with ginger, garlic, chili, and coconut until the fish is moist and the gata rich but not split.
- Prep time
- 20 min
- Cook time
- 30–40 min
- Yield
- 4–5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the tulingan briefly, drain well, and rub lightly with salt. Rest 10 minutes under refrigeration.
- Heat oil in a wide pot over medium-low heat and cook ginger, onion, and garlic until softened.
- Pour in coconut milk and fish sauce and bring only to a gentle simmer.
- Arrange the fish in one layer, cover partly, and simmer 12–15 minutes without vigorous boiling.
- Turn the steaks carefully once and continue until the thickest part is nearly opaque.
- Add coconut cream and chilies and simmer uncovered 5–8 minutes, until the sauce lightly coats a spoon.
- Add the greens and cook just until wilted. Taste the sauce and adjust fish sauce or pepper.
- Rest 5 minutes before serving so the sauce settles around the fish.