This Ginataang Tambakol Recipe (Stewed Yellowfin Tuna in Coconut Milk) is very yummy. One of my favorite “Ginataang Isda” version!
For your Tambakol, you can buy from a large fish and have it chopped or buy the medium-size one. For this recipe I fried the fish first before stewing in coconut milk. However, on other occasions you may also cook this from leftover paksiw before stewing it into coconut milk the next day. Either way they are both perfect.
What other vegetables you can add for Ginataang Tambakol? You may add pechay or eggplants instead of malunggay. You may also opt for kamias instead of vinegar.
Ginataang Tambakol Recipe
1 kilogram Tambakol/Yellowfin Tuna (cleaned, gutted and salted)
2 cups coconut milk
5 cloves garlic, finely chopped
1 large onion, chopped
2-inch size ginger, julienned
1 tablespoon palm vinegar
3 pieces long green chili pepper (siling haba)
1 cup malunggay leaves
salt and pepper to taste
½ cup cooking oil, for frying fish
little water, as needed
2 red chili peppers, chopped (optional)
1. In a large pan, heat oil and fry the fish for about 3 minutes per side (half cook only). Drain from oil and transfer into a plate.
2. In the same pan, reuse about 2 tablespoons of oil. Saute garlic, ginger and onions over medium heat for about 2 minutes until soft and fragrant.
3. Reduce the heat to low and then pour in the coconut milk. Stir it gently and just simmer for about 5 minutes.
4. Add the vinegar (don’t stir). Continue to simmer for an additional 3 minutes.
(You may adjust sauce thickness by adding little water as needed). Simmer until sauce is thicker.
5. Add malunggay leaves and long green chili pepper (siling haba). Then, add back the fried tambakol fish into the pan.
6. Simmer for another 7 to 10 minutes. Gently turn over the fish to evenly cook both sides. Season with salt and pepper to adjust taste.
7. Turn off heat and transfer into a serving plate. Garnish with red chili peppers on top, if desired. Serve hot and enjoy.