Ginataang tambakol is tuna cooked in coconut milk (gata). “Nagmamantika” means the coconut milk has been simmered until it starts to release its own oil, which gives the sauce a richer, glossier finish. This dish is featured on the BIOCO Food Trip YouTube channel.
Below is what is on the table in the video, what the dish is, and a general method you can adapt at home.
What is on the table
The video thumbnail shows the tambakol in a thick coconut sauce with leafy greens, long green chilies, and red chili, served with white rice and a side plate of greens and fish.
About the dish
Tambakol is the local name for yellowfin tuna and similar large tuna. Its firm, meaty flesh holds together during simmering, which makes it a good fish for ginataan. Ginataan simply means cooked in coconut milk, and the same method is used for vegetables, shrimp, crab, and other fish.
The nagmamantika stage is what sets this version apart. As coconut milk keeps simmering, its water evaporates and the fat begins to separate, leaving a sauce that looks oily at the edges and tastes richer.
How it is usually cooked (general method)
This is a general home method, not the exact recipe from the video.
- Tambakol, sliced into steaks or chunks
- Coconut milk (gata), plus thick coconut cream (kakang gata) if available
- Garlic, onion, and ginger
- Long green chilies (siling haba) and red chili, optional
- Leafy greens such as pechay or mustasa
- Fish sauce (patis) or salt
Sauté the garlic, onion, and ginger, then pour in the coconut milk and bring it to a gentle simmer. Stir now and then and let it reduce until the oil starts to separate. Season with fish sauce, add the fish, and simmer gently so the pieces stay whole. Add the chilies and greens near the end, and finish with thick coconut cream if you have it.
Tips
- Reduce the coconut milk before adding the fish. Tuna overcooks quickly and turns dry if it simmers too long.
- Stir gently and keep the heat moderate so the coconut milk does not scorch.
- Ginger helps balance the strong flavor of tuna.
- Add leafy greens last so they stay bright and just wilted.
