Ginataang tambakol is a creamy fish stew, where tuna (tambakol) is cooked in a creamy sauce made with coconut milk, pechay, onion, garlic, ginger, tomatoes, chilies, pepper, fish sauce and oil. This Ginataang tambakol is originated from bicol region of Philippines and the genius combination of the creamy coconut milk and the spicy savoury flavours’ of chilies can never go wrong. This Ginataang tambakol recipe will show you how to make Ginataang tambakol in your home. Try the ginataang tambakol today and partner it with a lot of rice. Best served during lunchtime.
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Written recipe at [ Ссылка ]
INGREDIENTS
½ kilo tambakol (sliced to serving pieces)
2 cups coconut milk
1 bunch pechay or mustard leaves (chopped)
1 medium onion (chopped)
3 cloves of garlic (chopped)
1 thumb-sized ginger (chopped)
2 medium tomatoes (diced)
3 – 4 green chilies (whole)
salt and pepper to taste
fish sauce to taste
oil (for frying)
Directions
Massage the tambakol pieces with salt and pepper and let sit for at least 15 minutes.
Heat some oil in a pan and 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 for a few minutes. Gently crush the tomatoes for more flavor.
Add the coconut milk 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 the fried fish and cook for 5 to 7 minutes until the sauce is greatly reduced. Add the pechay leaves. Cook until the leaves are slightly wilted.
Transfer the ginataang tambakol to a serving plate and serve with hot steaming rice. Enjoy!
