Ginataang yellowfin tuna recipe
Ginataang yellowfin tuna is a variety of ginataan. This is 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.
Servings 7 people
Calories 389kcal
Cost $8
Ingredients
- 1 medium tambakol (8–10 slices, including the head), a little less than 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, such as the intestines and gills. Season the fish with salt.
- Layer the tambakol in a casserole dish. Put in 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 in the coconut cream and simmer for 10-15 minutes.
- Season with salt and pepper to taste. Lay down 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 in 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 dish back and forth to combine the ingredients. The reason for not stirring is the fish meat may break up when you stir.
- 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.
- You may also replace the vinegar with 3/4 to 1 cup sliced kamias.
Nutrition
Calories: 389kcal
