Paksiw na Ginataang Tulingan

By: DJ Arnel


  • 1 pouch Silver Swan White Vinegar
  • P5 Ginger or any small size
  • 3 Cloves Garlic
  • 1 medium red onion
  • 1/2 kilo Tulingan
  • P10-20 Pechay
  • P5 Green chili (siling haba)
  • P25 Gata
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • Vetsin


While in the process of "Piga" or coconut gata, ask the person to replace the water in 2nd "piga" by the pouch of vinegar. Ordinarily, water is put in the 2nd piga and some customers have their option to replace water by their own.

Wash the tulingan and place it in a bowl together with ginger, pepper, onion, garlic, salt and the full "2nd vinegar piga". This will cook the tulingan as "paksiw'". Simmer for 5-10 minutes. This process makes the bitter part of tulingan to become delicious and brings a tangy and aromatic smell for our dish.

If you think the fish is now tender and cooked, add the coconut gata. Add vetsin, green chili and pechay leaves.

Simmer for a couple of minutes.


PS. There are variety of ginataang tulingan, some do fry their fish first, others do the saute of garlic, onion and ginger, some do the basic gata and does not contain any vinegar. We preferred the Paksiw na Ginataan and it tastes delicious, Bringing the Gata Recipe to a higher level.