Tulingan sa Gata - Mackerel Tuna Fish in Coconut Milk and Vegetables

Tulingan sa Gata - Mackerel Tuna Fish in Coconut Milk and Vegetables is a basic Filipino fish stew of coconut milk with vegetables. The soup stew's appeal lies in the simplicity of ingredients like the freshly caught fish of the day and vegetables in season all simmered slowly in broth and coconut milk. The broth is flavored with fresh ginger, garlic and onions. This is an Asian in America recipe which first published in the cookbook Sariwa: Filipino Food and Stories by The Filipino American Coalition for Environmental Solidarity. Serves 2.

Course: Dinner, Lunch

Cuisine: Asian, Filipino

Keyword: Tulingan sa Gata Mackerel Tuna Coconut Milk

Servings: people

Calories: 139kcal

Author: Elizabeth Ann Quirino

Ingredients

1 pound tulingan (mackerel tuna fish) 3 to 4 pieces, cleaned, scales, intestines, & tail removed
1 whole onion chopped, divided, use half to boil the fish, rest for saute
1 Tablespoon fresh ginger slices sliced in 1-inch thin matchstick sizes fresh ginger
2 Tablespoons patis (fish sauce_
2 Tablespoons vegetable oil
4 cloves garlic minced
1 whole large tomato sliced
1 cup vegetable broth
1 cup cubed kabocha squash cut in 1-inch cubes
1 whole potato peeled, cubed
1 can (13.5 fl. oz) coconut milk
2 cups sliced napa cabbage
1 teaspoon salt
1 teaspoon ground black pepper

Instructions

In a medium-sized stockpot, over medium-high heat, combine the mackerel tuna (tulingan) with half of the onion, half of the ginger, fish sauce and enough water to cover the fish.
Cover and bring the mixture to a boil. Simmer for 12 to 15 minutes till the fish is cooked.
Turn off heat and set aside.
In a large saucepan, over medium-high heat, add the vegetable oil. Saute the garlic and the remaining onions and ginger. Add the tomatoes to the saute. Cook for 5 minutes till vegetables are soft.
Pour the vegetable broth. Add the squash and potatoes. Cover and continue cooking for 10 to 12 minutes till the squash and potatoes are soft.
Add the fish, coconut milk and cabbage to the rest of the vegetables in the saucepan.
Season with salt and black pepper.
Simmer over low heat for 5 minutes more. Do not allow the coconut milk to be on high heat or the liquid will curdle.Serve warm with rice.
Cook's comments:
If preferred, you may substitute tulingan (mackerel tuna) with other types of white fish like tilapia, sea bass, snapper, pompano or the like. You can also use fillets. The results are just as delicious. For best results, try to cook the fish the same day it was purchased.

Nutrition