Ginataang Paksiw na Tulingan | Bullet Tuna in Coconut Milk and Vinegar

Описание: Ginataang Paksiw na Tulingan | Bullet Tuna in Coconut Milk and Vinegar

Ready in 1 hour
Serves 3 people

Ingredients:
✔️ 3 pcs. medium-size bullet tuna (tulingan), cleaned and cut in halves
✔️ 5 pcs. eggplants (talong), trim stems off, washed and cut in quarters
✔️ 1 bunch of water spinach (kangkong), washed - - - soft part of the stems cut into 3 inches long (hard parts to be discarded); leaves to be placed in a separate bowl
✔️3 cups coconut milk
✔️2 medium-size onions, sliced
✔️½ cup vinegar
✔️½ cup water
✔️2 tbsps. fish sauce (optional)
✔️2 tbsps. calamansi or lemon juice
✔️freshly ground black pepper, to taste
✔️1 thumb-size ginger, julienned
✔️4 cloves garlic, minced
✔️2 pcs. long green chili peppers
✔️salt, to taste
✔️cooking oil, for frying

Instructions:
1. In a deep pan, preheat cooking oil over medium heat. Fry both sides of the bullet tuna (tulingan) until they turn golden brown. Remove and set aside.
2. In the same pan using the excess cooking oil, sauté the garlic for 30 seconds.
3. Add the ginger and sauté until it releases its aroma.
4. Add the onions and sauté until they start to turn translucent.
5. Add water, vinegar, fish sauce, calamansi or lemon juice.
6. While uncovered, simmer for 2 minutes over medium heat.
7. Add back the fried fish. Cover and bring to a boil.
8. Add eggplants (talong), long green chili peppers, coconut milk, fresh ground black peppers. Cover and bring to a boil.
9. Scoop and spread some liquid around.
10. Add salt.
11. Carefully, scoop and spread some liquid around so as not to disturb the fish and the eggplants. Cook for 5 to 7 minutes while uncovered.
12. Once the liquid starts to subside and is thickening, add the water spinach stems (tangkay ng kangkong).
13. Push the water spinach stems (tangkay ng kangkong) gently towards the liquid and cook for 1 to 2 minutes.
14. Add the water spinach leaves (dahon ng kangkong) and push them gently towards the liquid. Cover and turn off the heat.
15. Transfer to a serving dish and serve with warm steamed rice.

Tips:
1. To save time, ask at the supermarket if they can cut and remove the fish’s guts for you. Still, you need to rinse the fish in cold tap water to ensure they are thoroughly clean prior to cooking.
2. Calamansi or lemon juice can be replaced with bilimbi (kamias).
3. Other vegetables that can be added and/or replaced are bitter gourd (ampalaya), snow cabbage or Chinese chard (pechay), mustard leaves (dahon ng mustasa).

Background Music Attribution:
Track Title: Daley's Reele
Artist: Nat Keefe with the Bow Ties
Source: You Tube Audio Library


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