Ginataang Tulingan

Ingredients for Ginataang Tulingan

• 1 kg skipjack tuna or another oily fish, cut into 1 1/2-inch pieces
• 2 medium eggplants, sliced
• 2 cups coconut milk
• 1 cup coconut cream (kakang gata)
• 1/3 cup vinegar
• 6 cloves garlic, minced
• 1 onion, chopped
• 6 siling labuyo (bird's-eye chilies)
• 1 thumb-sized ginger, thinly sliced
• Freshly ground black pepper, to taste
• Fish sauce, to taste
• Oil, as needed

How to cook Ginataang Tulingan

1. 1.Heat oil in a large nonstick wok. Sauté garlic, ginger, and onion until fragrant.
2. 2.Add fish and vinegar. Simmer over high heat for up to 5 minutes, until vinegar reduces by about half.
3. 3.Add coconut milk, coconut cream, siling labuyo, and eggplant; bring to a boil.
4. 4.Lower to medium heat and simmer 12–15 minutes, until eggplant is tender and sauce thickens.
5. 5.Season with black pepper and fish sauce, then serve.