Ginataang Tanigue

Tuesday, February 28th 2023

Ginataang Tanigue is a Filipino dish that features mackerel cooked in coconut milk and spices. The dish is known for its rich and creamy sauce, and it is often served with steamed rice.

To prepare Ginataang Mackerel, mackerel fillets are typically marinated in a mixture of salt, pepper, garlic, and vinegar for at least an hour. The fillets are then pan-fried until they are crispy on the outside and cooked through on the inside. Meanwhile, a sauce is made by sautéing garlic, onions, ginger, and chili peppers in coconut oil, and then adding coconut milk and seasoning to taste. The fried mackerel fillets are then added to the sauce and simmered for a few minutes until the flavors meld together.

Other ingredients that may be added to Ginataang Mackerel include vegetables such as bell peppers, eggplant, and bitter melon. Some versions of the dish also include shrimp or other seafood, and may use different types of fish aside from mackerel.

Ginataang Mackerel is a comforting and flavorful dish that is enjoyed by many Filipinos. It is a great way to incorporate seafood and coconut milk into one's diet and is perfect for those who love rich and creamy dishes.



  • 2 lbs. Tanigue (Spanish mackerel), sliced
  • 1 can (14 oz) coconut milk
  • 1/2 cup water
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 thumb-sized ginger, sliced
  • 2-3 green chili peppers (siling haba)
  • 1 red chili pepper (siling labuyo)
  • 1 tbsp vegetable oil
  • salt and pepper to taste
  • 1 cup malunggay leaves or spinach (optional)


  1. In a large pot or pan, heat the oil over medium heat. Sauté the garlic, onions, and ginger until fragrant.
  2. Add the sliced chili peppers and stir for a few seconds.
  3. Pour in the coconut milk and water. Stir to combine.
  4. Add the Tanigue slices into the pot and bring the mixture to a boil.
  5. Season with salt and pepper. Reduce heat to medium-low and simmer for about 10-15 minutes or until the fish is cooked through.
  6. Add the malunggay leaves or spinach (optional) and cook for another 1-2 minutes or until wilted.
  7. Serve hot with steamed rice.

You can adjust the amount of chili peppers based on your preferred level of spiciness. You can also add other vegetables like eggplant, okra, or squash for a heartier meal. Enjoy!