Wednesday, June 12, 2013

Ginataang Tanigue (Spanish Mackerel in Coconut Cream)

Yes, we had fish again.I need those heart friendly nutrients after having meat for the past days. On our sunday brunch we had Tanigue, or Spanish Mackerel fish in English. The first class seafood came from
the shores of Palawan. I went to market and bought ingredients for making a coconut based stew. I opted to make a quick vinegar stew before adding the  freshly squeezed sweet coconut cream. Nowadays, most market in Manila has a coconut cream pressing machine, and im so thankful to it. No more hard pressing by hand and discarding the pressed coconut residues later. I also wrapped it in banana leaf to avoid sticking over the other while making the paksiw (vinegar stew) process, plus the banana leaf gives a distinct additional flavor to the dish. The overall impression was, the talakitok meat tasted so sweet, the firm flesh was so delicious when mixed with the coconut cream, and a bit of spice with the use of chili fingers and native chili leaves. Enjoying the savor of the fish and being with family is a great complement to a busy work week for me. Thank God for Sundays. :)

Fresh Tanigue (Spanish Mackerel)


One kilo Tanigue chopped diagonally

1 knob ginger

5 pcs. garlic cloves

1 white onion

3-5 pieces red chili

3 pcs. chili fingers

1 cup vinegar

1 cup water

1 stalk lemongrass

3 stalks native chili leaves

fresh banana leaves

2 cups coconut cream squeezed from 2 pcs. coconut

salt and pepper

fish sauce 

the banana leaf adds aroma and flavor. 


  • Sprinkle salt and pepper on each fish.

  • Wrap each fish in banana leaf.

  • Pour equal amount of water and vinegar. Place tied lemongrass, ginger, onion, garlic in the bottom and make a paksiw/vinegar stew.

  • Pour in coconut cream and lower the heat.

  • Add the chilies, native chili leaves and fish sauce to taste.

  • Done and serve. 

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