Ginataang Tambakol (Filipino Tuna in Coconut Milk)
Ginataang Tambakol represents the essence of Bicolano cooking, yellowfin tuna seared to perfection then simmered in fresh coconut milk until the fish absorbs the velvety sauce. This dish balances the ocean's bounty with land's harvest: firm fish, creamy coconut, aromatic alliums, and the gentle heat of whole chilies. Neither soup nor dry dish, it occupies that perfect middle ground where sauce clings to each morsel. The brief addition of pechay leaves adds color and nutrients without overwhelming. A testament to Filipino ingenuity, the dish transforms simple ingredients through technique, frying before braising ensures the fish maintains integrity while absorbing flavor. The result: a harmonious marriage of sea and coconut grove, delivering complexity through simplicity.
Ingredients
- ½ kilo about 1 lb tambakol (yellowfin tuna), sliced into serving pieces
- 2 cups coconut milk preferably fresh
- 1 bunch pechay or mustard leaves chopped
- 1 medium onion finely chopped
- 3 cloves of garlic minced
- 1 thumb-sized ginger peeled and minced
- 2 medium tomatoes diced
- 3-4 green chilies kept whole
- Salt and pepper to taste
- Fish sauce to taste
- 2 tablespoons cooking oil for frying
Instructions
- Season the fish: Massage the tambakol pieces with salt and pepper and let them marinate for at least 15 minutes to enhance flavor and reduce splattering when frying.
- Fry the fish: Heat oil in a pan over medium heat and fry the tambakol pieces until half-cooked, about 2-3 minutes per side. Remove the fish from the pan and set aside.
- Create the flavor base: In the same pan with the remaining oil, sauté the onions, garlic, and ginger until fragrant and soft, about 2 minutes. Add the diced tomatoes and gently crush them with your spoon to release their juices and flavor.
- Prepare the coconut sauce: Pour in the coconut milk and add the whole green chilies. Bring to a gentle boil over low heat. Season with pepper and fish sauce to taste. Simmer for 5-7 minutes until the sauce begins to thicken.
- Combine with fish: Return the fried fish to the pan and simmer for 5-7 minutes until the sauce is reduced and the fish is fully cooked.
- Add greens: Stir in the chopped pechay or mustard leaves and cook just until slightly wilted, about 1-2 minutes.
- Serve: Transfer the ginataang tambakol to a serving plate and enjoy with steaming hot rice.
Tips from Lola's Kitchen
- Fresh coconut milk makes all the difference - While convenient, powdered coconut milk mixes can't compare to freshly pressed coconut cream. If possible, buy fresh from the market or prepare it at home.
- Don't overcook the fish - Tuna can become dry if cooked too long. The two-step cooking process (frying then simmering) helps keep the fish moist while developing flavor.
- Control the heat - When adding coconut milk, keep the heat low to prevent curdling.
- Adjust spice levels - For extra heat, add chopped red chilies along with the green ones, or remove the seeds from the chilies for a milder flavor.
- Let the flavors develop - Like many Filipino dishes, Ginataang Tambakol often tastes even better the next day when the flavors have had time to meld.
Tried this recipe?Let us know how it was!