Ginataang Tulingan with Kamias

Ginataang Tulingan with Kamias
Ginataang Tulingan with Kamias. Here is another version of ginataang tulingan that I would like to share. The fish was cooked Ginataang Paksiw style but instead of using vinegar this time I used kamias which was in season during my recent trip home to Manila.

Ginataang Tulingan

For the fish I used the small to medium size tulingan, this size is usually used in Sinaing na Tulingan. This one is one of the best ginataang dish that I had. The blend flavours of the coconut and the kamias was just right.

Ginataang Tulingan with Kamias

Cooking of course is similar to my other ginataang recipe except to the addition of kamias. Here is the recipe on how I cooked my version of Ginataang Tulingan with Kamias.

Ingredients:

1 kilo medium size tulingan, skipjack tuna
1/2 head garlic, crushed
2 thumb size ginger cut into thin slices
2 cups kamias, sliced crosswise
1 medium size onion, quartered
1/2 tsp. peppercorns, cracked
2 cups pure coconut milk
1 small bundle spring onion, cut into 2” length
3-5 pieces long green chili
salt to taste

Cooking procedure:

Remove gills and innards of tulingan, using scissors cut fins and tails. Wash fish thoroughly drain and slice crosswise at about 1 1/2” thick. In a sauce pan put garlic, onion, ginger and the kamias at the bottom. Arrange sliced tulingan side by side, add 1/2 cup of water, 1 1/2 cup of the coconut milk. Add the in the sampalok sinigang mix and peppercorns. Cover let boil and simmer at medium heat for 10 to 15 minutes. Add the remaining coconut milk, season with salt to taste and add the green chili on top. Continue to simmer for another 10 to 15 minutes or most of the liquid has evaporated. Garnish with leeks and cook for another minute. Serve hot with a lot of rice.

See other related ginataan isda recipe;

Paksiw sa Gata, Ginataang Tulingan
Ginataang Galungong with Pechay
Ginataang Tilapia at Pechay
Kinunot na Pagi
Sinanglay na Tilapia
Sinanglay na Barramundi
Ginataang Asuhos

Comments

  1. cusineraApril 8, 2011 at 2:06 PM

    Ay ang sarap naman yan! Grabe, I remember my Inay in Laguna...she always cook tulingan...sinaing or may gata...Thanky ou for sharing your recipe, is it okey to use frozen kamias for this dish? That's the only kind of kamias available in my corner of the world=)

    ReplyDelete
  2. ut-manApril 12, 2011 at 6:20 PM

    Hi Cusinera,
    I have not tried it, pwede rin naman siguro. I have seen it also in a Pinoy store here.

    ReplyDelete

Post a Comment

Thanks for visiting!
You Like the post?
Have anything to say or share?
What's in your mind?
Place your comment or reaction now.

Don't forget to write your name...

Popular posts from this blog

Nilagang Saging na Saba, Nilagang Saba

Image
Nilagang Saging na Saba , Nilagang Saba is one simple comfort food that we used to enjoy when fast-food was not in our vocabulary. And to this date I could say that it is still a regular merienda in the countryside, Plantain bananas are abundant in the Philippines and they are always available in our city wet markets. Please visit us also on our YouTube Channel! Overseas Pinoy Cooking on YouTube by the UT-Man Banana-q , minatamis na saging and turon are the more popular method of cooking saba aside from nilaga. Nilagang saging is more associated as comfort food to most Pinoy especially during the rainy season. One comport food with minatamis na saging ingridient is the  Ginataang Halo Halo . Nilagan saging is also peddled by street vendors along popular provincial bus routes and bus stations in the country, they are cheap, very filling and of course delectable.  Cooking is very simple plantain bananas are boiled for with peel on. Ingredients: 12 pcs. saba, plantain banan
Read more

Champeni of Batangas

Image
Champeni of Batangas . Champeni or champene, sampeni or sampene , whats in a name, the important is, this goat or beef innards dish is a must try when you are in Batangas . I could not really confirm the common name of this delectable dish. Based on people that I have met and places and that I have visited in Batangas , the pronunciation varies. Even the cooking procedures and ingredients differ depending on the locality in Batangas . These are usually based on every family cooking practice, type and availability of ingredients, similar to the Batangas Kaldereta there are countless versions out there. I you have searched the internet you may have noticed that there is not enough information of the Champeni of Batangas . I could only share my knowledge and information about Champeni based of my long association with my Batangenyo friends and colleagues, and my frequent work assignment in Batangas . At this point can I ask our readers from Batangas to share with us mor
Read more

Adobo sa Asin, Adobong Baboy sa Asin Recipe

Image
Adobo sa Asin, Adobong Baboy sa Asin Recipe . This is my second version of this adobo dish . The first was simply called adobong puti . Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asi n. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice. Ingredients: 1/2 kilo pork belly, pork rasher, cut into serving pieces 1/2 cup white vinegar 1 head garlic, crushed 1 tsp. pepper corns 3-5 pieces bay leaf 3/4 tsp salt Cooking procedure: In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to s
Read more