Ginataang Tulingan
Prep time
Cook time
Total time
Serves: 4-5
  • 1 kg Skipjack Tuna or any other oily fish like Albacore Tuna, Large Mackerel and Bonito, cut into 1.5 inch thick pieces
  • 2 medium eggplant, sliced
  • 2 cups coconut milk
  • 1 cup coconut cream or kakang gata
  • ⅓ cup vinegar
  • 6 cloves garlic, minced
  • 1 onion, chopped
  • 6 pcs siling labuyo or birds eye chillies
  • thumb sized ginger, thinly sliced
  • freshly ground black pepper
  • fish sauce
  • oil
  1. In a large non-stick wok add oil then sauté garlic, ginger and onion.
  2. Add the fish and vinegar then simmer in high heat until the vinegar has reduced to half of it's volume, this will take around 5 minutes or less.
  3. Add the coconut milk, coconut cream, chillies and eggplant bring to a boil then lower heat to medium and simmer for 12-15 more minutes or until sauce thickens.
  4. Season with freshly ground black pepper and fish sauce then serve.
Recipe by Ang Sarap (A Tagalog word for "It's Delicious") at