Ginataang tulingan is regular lunch fare at home. For this batch,  I jazzed it up a bit by frying the tulingan first. I also  let the broth get reduced to an oily sauce.  Nothing fancy here but the additional steps made for some tasty lunch.

Ingredients :

1/.2 Kg medium sized tulingan (small size tunas)
2 cups coconut milk

1 tbsp minced garlic
1 tbsp minced ginger
1 tbsp minced onion
2 tbsp chopped spring onions
1 pc long green chili

Procedure :

1. Fry fish in oil until brown. Set aside

2. Sautee garlic and onion. Once onion is translucent add 2 cups coconut milk

3. Once the coconut milk starts to simmer, add fried fish, chili and chopped ginger.

4. Let the ingredients simmer until coconut milk is reduced to less than 1/4 cup. You may simmer further to get an oiler sauce. Do not let the sauce brown.

5. Serve topped with chopped spring onions.

I hope you all enjoy this classic Pinoy ulam. You can follow the same process for other types of fish, just make sure you adjust cooking time or the fish might get too soft and fall apart.

Until next time!