Ginataang Tambakol sa Kamias (Yellowfin Tuna Stewed in Coconut Milk with Bilimbi Fruit/ Belimbing)

  • 8 slices (¾-inch thick) tambakol (yellowfin tuna)
  • 3 cups kakang gata (pure coconut milk)
  • 10 – 12 pcs. kamias (bilimbi or belimbing), finely chopped
  • 3 cloves garlic, minced
  • 1 medium-sized red onion, finely chopped
  • 1 thumb-sized ginger, sliced
  • 3 pcs. siling pang-sigang (green chili or chili picante)
  • salt and pepper to taste

  1. Thoroughly wash the tambakol under running water, gently rubbing with fingers until no more trace of blood is visible. Season the fish with salt and pepper.
  2. Arrange the slices of tambakol at the bottom of a large saucepan. On top of the fish, place the kamias, onion, ginger and garlic. Gradually pour in two cups of coconut milk. Cover the pan and bring to simmer. Cook over low to medium heat for about 15 minutes.
  3. Pour in the remaining coconut milk and then add green chili. Cook for another 10 to 15 minutes or until the sauce is reduced to the desired thickness. Adjust the seasonings. Serve with plenty of rice. Enjoy!

**Number of Servings: 6 to 8

  1. You may want to boost it with you favorite greens like pechay (napa cabbage), mustasa (mustard greens) or malunggay (moringa leaves).
  2. Spice up the dish by adding red chilies.
  3. Some home cooks would prefer a drier dish that is almost rendering fat by simmering for a longer time until most of the liquid has evaporated. It allows the flavors to intensify and penetrate in the fish meat.

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