Ginataang Tambakol Recipe
Ginataang Tambakol is a Filipino fish dish made with tender tambakol simmered in creamy coconut milk, garlic, onion, ginger, tomatoes, and green chilies. This savory Filipino tuna in coconut milk is delicious served with hot steamed rice.
Equipment
- Chopping board
- Kitchen knife
- Measuring cups and spoons
- Frying pan or wide skillet
- Spatula or cooking spoon
- Serving plate
Ingredients
- ½ kilo tambakol cleaned and sliced into serving pieces
- 2 cups coconut milk
- 1 bunch pechay or mustard leaves chopped
- 1 medium onion chopped
- 3 cloves garlic chopped
- 1 thumb-sized piece of ginger chopped
- 2 medium tomatoes diced
- 3 green chilies
- Salt to taste
- Ground black pepper to taste
- Fish sauce to taste
- Cooking oil for frying
Instructions
- Season the fish. Pat the tambakol dry and season with salt and ground black pepper. Let it rest for 15 minutes.
- Lightly fry the fish. Heat cooking oil in a pan over medium heat. Fry the tambakol until lightly golden and partially cooked. Remove and set aside.
- Sauté the aromatics. Using the same pan, sauté the garlic, onion, and ginger until fragrant. Add the tomatoes and cook for a few minutes, gently crushing them to release their juices.
- Add the coconut milk. Pour in the coconut milk and add the green chilies. Bring to a gentle boil, then lower the heat. Season with fish sauce and ground black pepper.
- Simmer the fish. Return the fried tambakol to the pan. Simmer gently for 5–7 minutes, or until the fish is fully cooked. Spoon the sauce over the fish occasionally and handle the pieces carefully.
- Add the leafy vegetables. Add the pechay or mustard leaves and cook for another 1–2 minutes, until slightly wilted. Taste and adjust the seasoning as needed.
- Serve. Transfer the Ginataang Tambakol to a serving dish and serve hot with steamed rice.
Notes
- Choose fresh tambakol: Fresh fish gives the dish a cleaner flavor and better texture.
- Do not overfry: Lightly fry the fish so it can finish cooking in the coconut milk without becoming dry.
- Use gentle heat: Simmer the coconut milk instead of boiling it vigorously to help prevent scorching.
- Adjust the spice: Keep the green chilies whole for milder heat, or slit them for a spicier sauce.
- Taste before adding salt: Fish sauce already provides saltiness, so season gradually.
- Substitute the greens: Pechay or mustard leaves both work well in this recipe.
- Check doneness: Cook the fish to an internal temperature of 145°F (63°C) at the thickest part.
- Storage: Refrigerate leftovers in an airtight container within two hours and consume within 3–4 days. Reheat gently until thoroughly hot.
- Serving suggestion: Pair with hot steamed rice to enjoy every bit of the creamy coconut sauce.
Nutrition
Calories: 430kcalCarbohydrates: 10gProtein: 30gFat: 31gSaturated Fat: 23gCholesterol: 55mgSodium: 650mgPotassium: 700mgFiber: 3gSugar: 5g
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