Cherry & Dennis Helper Habitat
Filipino Ginataang Tulingan Mackerel
菲律賓椰香鯖魚
Recipe overview
Mackerel is lightly seasoned, then gently simmered with eggplant in coconut milk, ginger, garlic and fish sauce so the fish stays whole and the gravy remains smooth.
01
Ingredients
Main ingredients
- 700 g mackerel
- 400 ml coconut milk
- 250 g eggplant
- 2 red chilli
- 100 g onion
- 10 g garlic
- 15 g ginger
Fish and coconut-gravy seasoning
- 1/2 tsp ground turmeric
- 1 tsp salt, divided
- 1 tbsp fish sauce
- 80 ml water
Cooking oil
- 2 tbsp vegetable oil
02
Tools
- Chef’s knife and two chopping boards
- Measuring spoons and small bowls
- Deep lidded pan and spatula
- Probe thermometer
- Clean deep serving plate
03
Steps
Step 1
Prepare mackerel
Pat the mackerel dry and make two shallow diagonal cuts on each side so the coconut gravy can season it.
Step 2
Cut vegetables and aromatics
Cut eggplant into 3 cm chunks; slice onion and mince garlic and ginger, keeping each separate.
Step 3
Season the fish
Rub mackerel with 1/2 tsp salt and 1/2 tsp turmeric; rest 10 minutes while the pan is prepared.
Step 4
Soften aromatics
Heat oil in a deep pan over medium heat; cook onion, garlic and ginger for 3 minutes until softened.
Step 5
Add coconut base
Pour in 400 ml coconut milk and 80 ml water, scraping the pan base clean.
Step 6
Warm gently
Hold at medium-low heat until small bubbles appear at the edge; do not boil hard or the coconut milk may split.
Step 7
Nestle in fish
Lay mackerel in one layer, with coconut gravy reaching about two-thirds up each fish.
Step 8
Add eggplant
Place eggplant around the fish; do not turn the fish, which would break the flesh.
Step 9
Simmer covered
Cover and simmer on low heat for 12 minutes, gently shaking the pan once halfway through.
Step 10
Season and finish
Add red chilli, 1 tbsp fish sauce and remaining salt; simmer uncovered for 2 minutes.
Step 11
Check mackerel
Probe the thickest part: it must reach 63°C, be opaque and flake easily.
Step 12
Rest and serve
Rest off heat for 2 minutes so the gravy thickens slightly, then lift fish onto clean deep plates.
Common mistakes
- Not drying and cutting mackerel evenly causes uneven cooking.
- Adding coconut milk without measuring makes flavour unbalanced.
- An overcrowded pan and excessive heat changes the intended texture.
- Serving without the step-11 centre check.
Tips
Keep coconut milk at a gentle edge simmer; hard boiling can split it.
Shake the pan rather than turning the fish so the fillets remain intact.
Measure the thickest fish portion to 63°C; appearance alone is not enough.
