Ginataang Tambakol (Tuna in Coconut Milk)

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  • 1 whole regular sized Tuna (about 1kg) or half of a big size Tuna
  • 1/2 cup cooking oil
  • 1 1/2 cup coconut milk
  • 3 cloves garlic, finely chopped
  • 1 small onion, sliced
  • ginger (about an inch), sliced
  • 1 tbsp. palm vinegar
  • 3 pcs green chilis
  • 1 pc. chopped red hot chili (optional if you want it extra hot)
  • salt and pepper to taste


  1. Clean fish by removing its gills and guts then slice to serving pieces. Season with salt.
    In a skillet, heat oil and fry the fish half cooked about 3 minutes each side (depending on the thickness of the fish slices). When done, turn off heat and remove the fish. Reduce oil to about 2 tbsp. for the sauce.
  2. Reheat the pan then add the garlic and ginger. Saute for about 2 minutes until soft and fragrant then add the onions. Cook until onions are translucent.
  3. Adjust the heat to low and then add the coconut milk with gentle stirring. Simmer for about 5 minutes then add the vinegar, at this point, do not stir. Let it simmer for another 3 minutes.
  4. Adjust thickness of sauce by slowly adding water up to desired consistency. Drop the whole green chilies and the chopped hot chili. Adjust taste with salt and pepper.
    Put back the fried fish into the pan, simmer for another 7 to 10 minutes (turn over the fish to coat both sides).
  5. Turn off heat. Transfer into a serving plate and serve with hot rice

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