Ginataang Isda (Yellow Fin) on Red Cane Vinegar

Try this Malditang version of Ginataang Isda on red cane vinegar.

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When I was younger, I was always being forced to eat paksiw na bangus but ended up vomiting afterwards to the point of getting sick that my mom just gave up. Whenever someone in the house eats chicharon and has vinegar as dipping sauce, the scent alone just makes me gag. It triggers my migraine and it feels like I’m hyperventilating . Some says it psychological but I don’t know how a vinegar can possibly mess up someone else’s mind causing madness and anxiety. And as far as I can remember, vinegar and I have no history. Haha. My mom told me I’m cursed with being picky and is missing a lot of delicious dishes such as Escabetche, Paksiw na Lechon, and even adobo because of it. I didn’t mind. Everytime she have to cook anything with vinegar like their favorite Ginataang Isda or Paksiw na Pata, she have to make sure I was out of the house or just locked inside my room. I wonder how happy she was when I got married and finally moved out.

My husband loves vinegar, he can drink straight from the bottle. I wouldn’t talk to him until the smell of vinegar in his mouth is gone. The only time he could have vinegar for condiments was when we eat out in restaurants but he have to put the vinegar far from where I can smell it. But because I have a severe case of heightened sense of smell, which doubles up when I’m ovulating, he would just sprinkle a little to his food and would ask the waiter to have the vinegar back. Annoyed he once asked, “Aswang ka ba?” Duh babe, garlic un ayaw ng aswang!”

I don’t know why I am afflicted with utter disgust with vinegar and anything that contains it; pickles, atsara, mayo, ketchup, mustard. Irrational as it sound, it was only few years back that I was able to contemplate on starting to embrace it as part of my kitchen essentials. I started eating adobo, Paksiw na lechon, gatang isda, but up until now, I still say no to Paksiw na isda or Pinangat or anything that has raw white vinegar on it. For condiments, it’s already allowed but it should be Red Cane Vinegar from DelMonte. This isn’t a paid advertisement, mind you. But I highly recommend this for people like me who are not a solid fan of white vinegar. This is sweet and mild for my nose and stomach. It is the same vinegar I use on most of my recipes just like this Ginataang Isda.


My mom usually use Tanigue or Yellow Fin for ginataang Isda. She’s sashal that way. 😂 Sometimes when dad’s brother from Wawa Batangas visits us with Sinaing na Tulingan, it always ends up with gata the next day or two. On this recipe, I have Yellow Fin I got from the Rolling Store that was located inside the village next to ours. Bacoor’s LGU so far is doing a great job in keeping things in order at this trying times. This rolling store has kept everyone from going outside the village specially now, as of April 9, we already have 4 positive cases in our barangay alone.

Scary times! Crazy times!

1. Rub salt on the fish. Steam 1 /2 cup of Redcane Vinegar on 1kg of Yellow Fin or fish of your choice with ginger, garlic, peppercorns, siling berde till the liquid is reduced to half. Just like how you cook your paksiw. Keep it covered. I used to fry the fish first to keep the shape intact because when it boils with the coconut cream, the fish breaks to pieces. But I’ve gotten the hang of it without needing to fry. And since Kakang gata already have a high fat content, I prefer this method. No more oils and frying.
2. While cooking the fish on a medium heat, get a separate pan to cook your coconut cream or Kakang Gata. Coconut cream is different from coconut milk as the former is much thicker, and richer. If you’re using canned coconut cream, 2 cans is enough. The one I’m using on this recipe is pure kakang gata squeezed from 4 small coconuts. After the vinegar is reduced to half, I added the sliced eggplant. It’s optional though.
3. Slowly bring the coconut cream to a boil, stirring often till it becomes thicker. This is one of my parents’ secrets on their Gata dishes. Always cook the Gata separately so you can have enough time to stir it to make the cream consistently thick or it will go South. The term they use is “para hindi makulta” or to avoid the cream to curdle in English.
4. Pour the Kakang Gata on your fish, let it simmer for atleast 5mins on low heat and slowly stir to incorporate the cream and vinegar. Add salt to taste. You can add more vinegar if you want it a little tangy but I want mine just this fine. I add 2 siling berde at this time. Cover and continue to simmer for another 3mins. Served with chili flakes or Chili oil and steamed white rice!
Kain na!

Happy Cooking Malditas!

Today is Maundy Thursday or Holy Thursday. It commemorates the Last Supper of Jesus Christ with the Apostles. On this day, Christians remember the Last Supper. During the meal Jesus took bread and wine and shared them with his disciples. Christians continue to share bread and wine as part of their worship in church. (

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