Ginataang Yellowfin Tuna (Tambakol)

by Joost Nusselder | Updated:  August 27, 2020
I love creating free content full of tips for my readers, you. I don't accept paid sponsorships, my opinion is my own, but if you find my recommendations helpful and you end up buying something you like through one of my links, I could earn a commission at no extra cost to you. Learn more

Ginataang Yellowfin Tuna (Tambakol) Recipe is a variety of Ginataan, a creamy and tasty Filipino dish with so many varieties using all sorts of different ingredients depending on what kind of Ginataan is desired, the ingredients are then cooked with coconut milk, or locally known by Filipinos as Ginata.

Most forms of Ginataan are served as viands along with rice usually eaten for lunch or dinner.

The Ginataan adds a creamy, coconut flavor to the ingredients, which are usually sautéed before they are simmered with coconut milk.

The Ginataang Yellowfin is quite easy, quite simple to make, and quite delicious too, once served.

Ginataang Yellowfin Tuna (Tambakol)

Ginataang Yellowfin Tuna Recipe and Preparation Tips

Ginataang Tambakol

Ginataang yellowfin tuna recipe

Ginataang Yellowfin Tuna Recipe is a variety of Ginataan, a creamy and tasty Filipino dish with so many varieties using all sorts of different ingredients depending on what kind of Ginataan is desired, the ingredients are then cooked with coconut milk, or locally known by Filipinos as Ginata.
Course Main Course
Cuisine Filipino
Keyword Fish, Ginataang, seafood
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7 people
Calories 389kcal
Author Joost Nusselder
Cost $8

Ingredients

  • 1 medium tambakol (8–10 slices, including the head), about less 1kg
  • 1 medium ginger sliced
  • 2 shallots or onions sliced
  • 2 bulbs garlic crushed
  • 1 whole siling pang Sigang (finger chili)
  • 2 cups coconut cream (first extraction)
  • ½ cup coconut milk (second extraction)
  • ¼ cup vinegar
  • 5 pcs mustasa (mustard leaves) optional
  • salt and pepper to taste

Instructions

  • Wash the Tambakol thoroughly in running water. Remove the innards like the intestines and gills. Season the fish with salt.
  • Layer the Tambakol in a casserole. Put the vinegar, ginger, shallots or onions, garlic, siling pang sigang (finger chili) and coconut milk. Cook on medium to high heat, covered.
  • Bring to a boil, about 10 minutes. Pour the coconut cream, simmer for 10-15 minutes.
  • Season with salt and pepper. Lay the mustard leaves and cook for 5-7 minutes.
  • Serve, share, and enjoy.

Notes

If you want a spicier version, you may add siling labuyo (bird’s eye chili) after putting the coconut cream.
If you want a more intense flavor, you may fry the fish first before cooking it with coconut milk. You may also simmer it further to get an oilier sauce.
NO STIRRING PLEASE. You may tilt the casserole back and forth to combine the ingredients. Reason for not stirring is the fish meat may break up when you stir.
4. You may also replace the mustard leaves with malunggay, kangkong (water spinach), sitaw (string beans), sigarilyas (winged beans), or talong (eggplant). If you’re not into a vegetable, you may omit it.
5. You may also replace the vinegar with 3/4 to 1 cup sliced kamias.

You can use these in your recipe:

[lasso ref=”produce-aisle-organic-mustard-leaves” id=”8723″ link_id=”62284″]

[lasso ref=”produce-aisle-organic-ginger” id=”8711″ link_id=”62285″]

[lasso ref=”thai-kitchen-gluten-free-unsweetened-coconut-cream” id=”8724″ link_id=”62286″]

[lasso ref=”365-everyday-value-organic-coconut-milk” id=”8667″ link_id=”62287″]

Ginataang YellowFin Tuna

The ingredients necessary to cook Ginataang Yellowfin Tuna are cut Yellowfin Tuna, salt and pepper, chopped onions, crushed garlic, coconut milk, and cooking oil.

Once you’ve gathered the ingredients, you are ready to start cooking Ginataang Yellowfin Tuna.

Also check out this Sinuglaw Recipe (Sinugba and Kinilaw)

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.