Paksiw na Tambakol sa Gata

Paksiw na Tambakol sa Gata, sometimes referred to as “Paksiw na Yellowfin Recipe” or “Yellowfin tuna stewed in vinegar and coconut”, is an interesting and delicious way to enjoy Yellowfin Tuna in an uncommon way. The tambakol is placed over sauteed pork belly, ginger, garlic, and onion, seasoned with salt, pepper,whole peppercorns, vinegar, diluted with water, then simmered before pouring in coconut milk, adding in red and green chillies with a bunch of pechay for more fiber. The way of cooking this dish combines the 2 classic methods, thus creating a creamy, slightly tangy and very savory fish dish best paired with loads of rice. This Paksiw na Tambakol sa Gata recipe is sure to be your new favorite way to cook Tambakol or even other fishes.

Paksiw na Tambakol sa Gata Recipe :

Ingredients

• 1 kilo tambakol ( steak cut )
• ½ kilo pork belly ( chopped to chunks )
• Ginger ( sliced )
• 5 cloves garlic ( chopped )
• 1 medium onion ( sliced )
• Salt and pepper to taste
• 1 teaspoon whole peppercorns
• ⅓ cup vinegar
• 1 & ½ cups water
• 1 & ½ cups coconut milk
• Green and red chillies
• 1 bunch pechay

Steps:

1. First; place the pork belly in a pan and saute until browned and most of the fats have melted. Then add in ginger, mix this a bit before adding in the garlic and onions. 
2. Place the tambakol on top, add in salt and pepper to taste, whole peppercorn, vinegar, and water. Cover and simmer for 15 – 20 minutes or until the pork is tender.
3. Pour in the coconut milk and place in the chillies. Simmer uncovered for 5 – 7 minutes or till the sauce has reduced slightly. Add in the pechay and cook until the leaves have wilted. Serve & enjoy !

What is a Tambakol ?

Tambakol in English is “Yellowfin Tuna”. The Philippines have been fishing and handling tuna since the early 1900’s. The species popularly and abundantly caught are Skipjack and Yellowfin tuna, with bluefin and bigeye being in the small percentage of tuna caught. Yellowfin tuna, scientific name : Thunnus albacares are usually found in tropical and subtropical waters. These are also popularly called ‘ahi’ in Hawaii, and ‘albacora’ in Portugal. Being one of the largest tuna species this fish has silvery blue skin/scales with right yellow fins and tail.

When you search for Filipino recipes using this fish, the most you would come across would typically be “ginataang” or stewed in a savory coconut sauce. That is because this is more popularly cooked in the Bicol region where the cuisine of this province usually revolves around ‘gata’ or ‘coconut milk’ based dishes. 

How to cook this Paksiw na Tambakol Recipe

This version combines two methods of Filipino cooking, “Ginataang” ( coconut stewed ) and “Paksiw” ( stewed in vinegar ) making this a complex dish with tangy, warm, subtly sweet and savory, with some hints of spicy flavors. To start with, saute the pork belly chunks in a pan without oil, the oils you’ll be using will be coming from the fats rendered by the pork. Keep cooking till these have browned nicely and you have a good amount of pork-oil around a tablespoon more or less, then add in the ginger giving it a good mix till these have slightly softened before adding in garlic and onions. Cook these until aromatic. After, place the tambakol over these, sprinkling in salt and pepper, adding in more pepper by the form of peppercorns, pour in the tangy vinegar, and water to dilute and help blend all the flavors together. Cover and let these simmer together for a few minutes until the pork is tender, this sometimes depends on how big the chunks are. Then pour in coconut milk and place in the chillies for some spice, cook this uncovered this time since you want the sauce to thicken for a bit, you can baste or flip the fishes while simmering to make sure these are evenly cooked. After the sauce has reduced slightly, add in the pechay leaves and cook until these have wilted. Serve while hot with a good amount of rice on the side. A filling dish that might surprise your taste buds. You can even try this dish out with other fishes, check out the substitutes below.

Different fishes to use :

• Bangus or Milkfish to make a “Paksiw na Bangus sa Gata Recipe” – a more affordable fish choice to use. These are also milder in taste and slightly sweet making it a good substitute.
• Or Tilapia for a “How to cook Paksiw na Tilapia with Gata Recipe” – another affordable choice of fish with a mild flavor. This is also leaner and more firm making it flakier.
• Use salmon for a “Paksiw na Salmon sa Gata Recipe” – Salmon is one of the healthier and favored fishes to use not only because of its taste, being meatier than other fishes, as well as more aesthetically looking color. This makes it a more photographically pleasing looking dish.

* Note when using these fishes you can choose to use any cut, just make sure to remove the scales before using. It would also be best to use deboned fishes to make it easier to eat.

Other Yummy Coconut-based Recipes!

• Paksiw na Tilapia or “Adobong Paksiw na Tilapia” ( a meaty spicy sour stewed tilapia dish )
• Kinunot na Tilapia ( a Bicolano specialty, tilapia stewed in an aromatic coconut base )
• Sarciadong Tilapia ( a fried fish dish covered in a sauce made of tomatoes and eggs )
• Sinabawang Isda with Tilapia ( a “tilapia recipe with sabaw” or  “tilapia soup”, closely resembles the popular sinigang )
• Ginataang Tilapia Recipe ( Tilapia stewed in a spicy and very savory coconut sauce )

Paksiw na Tambakol sa Gata Resipi: (Tagalog version)

Mga Sangkap :

• 1 kilo tambakol ( steak cut )
• ½ kilo pork belly ( hiniwa ng malalaki )
• Luya ( hiniwa )
• 5 butil ng bawang ( tinadtad )
• 1 sibuyas ( hiniwa )
• Asin at paminta panlasa
• 1 kutsaritang buong paminta
• ⅓ tasa suka
• 1 & ½ tasa tubig
• 1 & ½ tasa coconut milk
• Berde at Pulang sili
• 1 tangkal ng pechay

Paano Lutuin :

1. Una, ilagay ang mga pork belly sa kawali at lutuin ito hanggang mag kayumanggi at matunaw ang mga taba. Ihalo dito ang luya bago dagdagan ng bawang at sibuyas.
2. Ilugar ang tambakol sa itaas ng mga ito, haluan ng asin at paminta, buong paminta, suka, at tubig. Takpan at pakuluin ng 15 – 20 minuto o hanggang lumambot ang mga baboy.
3. Ibuhos ang coconut milk at ihalo ang mga sli. Pakuluin na hindi nakatakip ng 5 – 7 minuto o hanggang kumapal ang sarsa ng konti. Lagyan ng pechay at lutuin hanggang naglanta ang mga ito. Ihanda at ienjoy !