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Ginataang Tulingan

Ginataang Tulingan

Bullet tuna with eggplant cooked in coconut milk with bilimbi.

⏱ Prep: 15 min ⏱ Cook: 100 min

Ingredients

  • 4 piece tulingan
  • 3 oz pork fat (sliced)
  • 2 cup coconut milk
  • 10 piece kamias ((bilimbi))
  • 3 thumbs ginger (julienne)
  • 5 piece Thai chili pepper
  • 1 piece Chinese eggplant (sliced)
  • 1 piece onion (sliced)
  • 5 clove garlic (crushed and minced)
  • 1 tsp patis
  • 1.75 cup water
  • 0 Salt and ground black pepper to taste

Instructions

  1. Clean the fish thoroughly. Create a slit on both sides and rub salt all over. Let it stay for 10 to 15 minutes.

  2. Arrange pork fat, kamias, fish, and ginger. Pour water. Cover and let boil. Continue to cook in medium heat for 40 minutes.

  3. Pour coconut milk into the pot. Add garlic, onion, and chili. Cover and continue to boil for another 40 minutes using between low to medium heat.

  4. Add eggplant. Cook for 5 to 7 minutes. Season with patis and ground black pepper.

  5. Transfer to a serving plate and serve.

  6. Share and enjoy!