GINATAANG TAMBAKOL STEAK (Tuna Steak cooked in Coconut Milk)

It has been along time since I have posted a Filipino Recipe….so to make amends, here’s a simple recipe for Ginataang Tambakol Steak (Tuna Steak cooked in Coconut Milk).  I’ve added a few kamias to create a small souring effect on the overall taste of the sauce.  I find that this dish is quite good  when you break up the tuna steak and tossed in cooked pasta or in a mix salad and use the sauce as the dressing. I do hope you give this Busog! Sarap! recipe a try!

 

GINATAANG TAMBAKOL STEAK (Tuna Steak cooked in Coconut Milk)

INGREDIENTS:

1 kg sliced tuna steak

2-3 clove of garlic, peeled and crushed

1/2 medium onion, peeled and sliced

2-3 tbspn cooking oil

2 long chillies

2 slices of peeled ginger

5 frozen kamias

1 can coconut milk (165ml)

1/8 cup coconut cream

1 tbspn fish sauce

1/2 cup water

1/2 tspn of course table salt

pinch of ground black pepper

*used U.S Measuring Cups & Spoons

 

COOKING PROCEDURE:

~ Dry your sliced Tuna by blotting out the surface with kitchen paper towel.  Sprinkle the coarse salt all over the Tuna Steak, set aside.  In a large wok/pan, heat (medium high) your cooking oil and sauté the garlic, ginger and onions till fragrant.  Using your wok flat ladle, move your sautéed mixture to one side of your pan.

~ Place you Tuna Steak into the pan carefully, cook each side for about 10 mins. each.  Pour in your Coconut Milk.

~ Add your water, frozen Kamias and chillies, bring to boil and let it simmer for 20 mins. with the lid on.

~ Remove lid and season your Tuna Steak with the fish sauce and pepper.  Flip over the fish steak to mix in the seasoning well with the sauce, and let it simmer for 1-2 mins. before removing the Tuna Steak, kamias and chillies.  I’ve separated the Tuna Steak into its quarter segments.

~  With the remaining sauce on the pan, keep it simmering and add in your coconut cream, let sauce reduce in half.  Once the sauce has been reduced, pour it through a fine sieve to get rid of the solids.

~ Pour the sieved sauce into a clean pan and let it simmer once again, place back your Tuna Steak quarters, kamias and chillies.  Turn off your stove and leave the pan with a lid on to further cook your Ginataang Tambakol Steak (Tuna Steak in Coconut Milk).

~ To serve, ladle out your Tuna Steaks quarters first then topped with your kamias and chillies then pour the sauce all over the fish pieces.

 

BEST WITH:  Fresh Steamed Rice or you can break a Tuna Steak quarter into pieces and add into your tossed salad or pasta with a good drizzle of the sauce as the dressing.

NOTES:

• You can use smaller whole tuna (gutted & rinsed), cut them into 2 pieces (pls. use total weight of 1 kg of fish).

• Serves 4