Ginataang Tambakol (Skipjack Tuna In Coconut Cream) Recipe


  • 1 medium size tambakol (8-10 slices, including the head), about less 1kg
  • 1 medium size ginger, sliced
  • 2 shallots or onions, sliced
  • 2 crushed garlic
  • 1 siling panigang (finger chili) whole
  • 2 cups of coconut cream (first extraction)
  • 1/2 cup of coconut milk (second extraction)
  • 1/4 cup vinegar
  • 5 pcs mustasa (mustard leaves), optional
  • salt and pepper to taste
Ginataang Tambakol (Skipjack Tuna In Coconut Cream) Recipe


  1. Wash the tambakol thoroughly in running water. Remove the innards like the intestines and gills. Season the fish with salt. 
  2. Layer the tambakol in a casserole. Put in the vinegar, ginger, shallots or onions, garlic, siling panigang (finger chili) and coconut milk. Cook on medium to high heat, covered.
  3. Bring to a boil, about 10 minutes. Pour the coconut cream, simmer for 10-15 minutes.
  4. Season with salt and pepper. Lay the mustard leaves and cook for 5-7 minutes.
  5. Serve, share, and enjoy.

Source: Wow To Life

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