GINATAANG TULINGAN NA MAY BAGONG PAKULO!!!

Casafeatures

Ginataang Tulingan is a Filipino dish wherein fish is cooked in coconut milk alongside eggplant and different fixings. The fish utilized right now privately alluded to as tulingan. It is otherwise called shot fish or bonito. The dish may sound plain, however I like it a great deal. Here's the reason.

 The final product of this formula is great. The kinds of the fixings wedded superbly, and the fish was cooked true to form. It has that extraordinary rich flavor from the coconut milk with a trace of acridity from the bilimbi that takes out the fishy trailing sensation.

How to Cook Ginataang Tulingan

There are two sections to this formula. The first has something to do with the strategy utilized in cooking sinaing na tulingan. I did it by cooking the fish with a souring operator, which is bilimbi or kamias. The subsequent part includes cooking the fish in coconut milk.

Start by arranging the pork fat, bilimbi, ginger, and fish in a cooking pot. Include water and apply heat. Allow the water to bubble. Decrease the warmth to low and afterward keep cooking the fish for 40 minutes or something like that. We are managing an extreme fish here, there won't be issues when cooking it for a more drawn out time. This procedure diminishes the fishy lingering flavor. 

The following stage is to include the coconut milk alongside onion, garlic, and bean stew pepper. This needs to cook for an additional 40 minutes. On the off chance that you need it to be extra smooth, you can include coconut cream a while later and let it cook revealed until the sauce diminishes to half. Set the eggplant last and season with fish sauce and ground dark pepper.

This is best served with warm white rice. Try this . Let me know what you think.

Ginataang Tulingan 

Bullet tuna with eggplant cooked in coconut milk with bilimbi.

 CourseMain Course

 CuisineFilipino

 Prep Time15 minutes

 Cook Time1 hour 40 minutes

 Servings4 people

 Calories463kcal

 AuthorVanjo Merano

Ingredients

• 4 pieces tulingan
• 3 ounces pork fat sliced
• 2 cups coconut milk
• 10 pieces kamias (bilimbi)
• 3 thumbs ginger julienne
• 5 pieces Thai chili pepper
• 1 piece eggplant sliced
• 1 piece onion sliced
• 5 cloves garlic crushed and minced
• 1 teaspoon patis
• 1 3/4 cups water
• Salt and ground black pepper to taste

Instructions

• Clean the fish thoroughly. Create a slit on both sides and rub salt all over. Let it stay for 10 to 15 minutes.
• Arrange pork fat, kamias, fish, and ginger. Pour water. Cover and let boil. Continue to cook in medium heat for 40 minutes.
• 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.
• Add eggplant. Cook for 5 to 7 minutes. Season with patis and ground black pepper.
• Transfer to a serving plate and serve.
• Share and enjoy!

Nutrition

Calories: 463kcal | Carbohydrates: 14g | Protein: 4g | Fat: 46g | Saturated Fat: 30g | Cholesterol: 21mg | Sodium: 143mg | Potassium: 566mg | Fiber: 4g | Sugar: 5g | Vitamin A: 41IU | Vitamin C: 11mg | Calcium: 47mg | Iron: 4mg

SOURCE: panlasangpinoy.com