Ginataang Tulingan (Tuna Mackerel in Coconut Milk)

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  • 3 cloves garlic, finely chopped
  • 1 small onion, sliced-2 tbsp. palm vinegar
  • 3 pcs green chilis
  • 1 pc. chopped red hot chili (optional if you want it extra hot)
  • ginger (about an inch)sliced
  • salt ,pepper & sugar to taste (pepper must be the whole grain but ground a bit)


  1. Clean fish by removing its gills and guts then slice to serving pieces. Season with salt.
  2. Cook the fish by steaming them with vinegar (paksiw). In a cooking pan add the fish, garlic, ginger, onion, and vinegar, bring to boil in medium heat and continue cooking the fish in low heat for about 5 minutes until the meat is soft and fragrant.
  3. Adjust the heat to high and add the coconut milk (don’t stir too much – so that the fish will not break apart).
  4. Bring to boil, Simmer for about 5 minutes. Adjust thickness of sauce by slowly adding water up to desired consistency.
  5. Drop the whole green chilies and the chopped hot chili. Adjust taste with salt and pepper.
  6. Transfer into a serving plate and serve with hot rice and enjoy!

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