Ginataang Tambakol (Tuna in Coconut Milk) Recipe
Local Philippine tuna cooked in coconut milk and spices
Servings: 4
Calories: 556kcal
Equipment
- Cooking Pan
Ingredients
- 500 g (1 lb) tambakol (tuna), sliced to serving pieces
- 2 cups coconut milk (gata)
- 1 bunch pechay or mustard leaves, chopped
- 1 pc medium-sized onion, chopped
- 5 cloves garlic, chopped
- 2 pcs thumb-sized ginger, chopped
- 2 pc medium-sized tomatoes, diced
- 4 pcs green chilies (siling haba)
- Ground black pepper, to taste
- Fish sauce (patis), to taste
- Cooking oil, for frying
Instructions
- Heat some cooking oil in a pan and sear (fry) the tambakol pieces until half-cooked. Remove the fish from the pan and set aside.
- On the same pan, sauté the onions, garlic, ginger, and tomatoes until aromatic. Gently crush the tomatoes to release the flavor.
- Pour-in the coconut cream and green chilies. Cook in low heat until boiling.
- Season with pepper and fish sauce. Cook for a few minutes until the sauce becomes thick.
- Add-in the seared fish and cook for 5 to 7 minutes until the sauce is reduced.
- Add-in the pechay leaves. Cook until the leaves are slightly wilted.
- Transfer the ginataang tambakol to a serving plate. Enjoy!
Notes
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Nutrition
Nutrition Facts
Ginataang Tambakol (Tuna in Coconut Milk) Recipe
Amount Per Serving
Calories 556
Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 27.5g172%
Cholesterol 39mg13%
Sodium 438mg19%
Potassium 1040mg30%
Carbohydrates 16.8g6%
Fiber 4.7g20%
Sugar 7.4g8%
Protein 38.2g76%
Calcium 75mg8%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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