Braised Tambakol Fish in Coconut Milk

Braised tambakol fish in coconut milk is a delightful dish that celebrates the rich flavors of the sea fused with the creamy goodness of coconut. This recipe will transport your taste buds to tropical shores while keeping your kitchen filled with hearty aromas.

Why Make This Recipe

There’s something comforting about cooking with coconut milk, especially when it’s combined with tender fish. Tambakol, also known as skipjack tuna, is a flavorful fish that holds up beautifully during the braising process. This dish is not only satisfying but also simple to prepare, making it a great choice for family dinners or gatherings with friends. The melding of spices and ingredients creates a rich, savory broth that is perfect for serving over rice or enjoying on its own.

How to Make Braised Tambakol Fish in Coconut Milk

Creating a delicious pot of braised tambakol fish in coconut milk requires the right ingredients and a little bit of patience. Here’s how to bring this recipe to life in your kitchen.

Ingredients

1.2 kilograms tambakol fish
4 cloves garlic
1/2 onion, sliced
1 1/2 tsp salt
Ground black pepper, to taste
Soy sauce, to taste
2 bottle caps of oil
1/4 cup vinegar
2 cups water
445g green papaya, sliced
1 bunch pechay (Chinese cabbage)
Seasoning granules, to taste
3 cloves garlic, minced
2 tomatoes, chopped
1 thumb-sized ginger, sliced
1/2 onion, sliced
Cooking oil, for frying
Red and green chilies, to taste
1 cup coconut milk (first squeezed)
2 1/2 cups coconut milk (second squeezed)

Directions

Start by slicing and cleaning the tambakol fish. Rinse well under cold water and let it drain.
In a large pan, place the sliced onion, garlic, and the cleaned fish. Add the remaining ingredients from Set A, including vinegar, water, soy sauce, and salt.
Set the pan over medium heat without a cover and bring the mixture to a boil. Once boiling, gently stir the broth to incorporate the flavors. Lower the heat, cover, and let it simmer for about 35 minutes until the liquid reduces.
Meanwhile, in another pan, heat a little oil and sauté the ginger for about 2 minutes. Add the sliced onion and sauté until it turns translucent. Then, add the minced garlic and sauté until it’s aromatic.
Incorporate the chopped tomatoes into the pan and sauté until they soften. Then, add in the red chilies and ground black pepper. Pour in the second squeeze of coconut milk and let it boil for about 5 minutes over medium heat.
Once boiling, reduce the heat. Add the sliced papaya to the mix, stir well, and cover to simmer until the papaya is half-cooked. Add seasoning granules to taste and let it simmer for another minute.
Finally, pour this mixture into the pan with the fish. Add the long green chilies and the first squeeze of coconut milk. Simmer for an additional 2 minutes, then throw in the pechay. Cover and simmer until the pechay is tender. Turn off the heat and let it sit for a few moments before serving.

Pro Tips for Success with Braised Tambakol Fish in Coconut Milk

Fresh Ingredients: Always use the freshest tambakol fish you can find. Fresh fish will enhance the flavor and texture of the dish significantly.
Adjust Seasoning: Don’t hesitate to adjust the seasoning, especially the salt and soy sauce, according to your taste preferences.
Coconut Milk Quality: Use good quality coconut milk for a richer flavor. The first squeeze is usually creamier and thicker, which adds wonderful texture to the dish.
Perfect Papaya: Make sure the green papaya is firm but slightly ripe. This ensures it cooks well without becoming mushy.
Cooking Time: Keep an eye on the cooking time; overcooked fish can become tough. Aim for a tender texture that still holds together well.

Flavor Variations for Braised Tambakol Fish in Coconut Milk

Spicy Kick: For those who enjoy a little heat, add more chilies or incorporate a few slices of fresh ginger to enhance the spiciness.
Herb Infusion: Consider adding fresh herbs such as cilantro or basil to the dish just before serving to give it an aromatic touch.
Tangy Twist: A splash of lime juice can be added at the end of cooking for a zesty kick that balances the richness of the coconut milk.
Mixed Veggies: Feel free to add other vegetables such as carrots or bell peppers to increase the nutritional value and add color to the dish.
Pineapple Addition: For a hint of sweetness and tropical flavor, toss in some pineapple chunks during cooking for a unique twist.

Serving Suggestions for Braised Tambakol Fish in Coconut Milk

Serve this flavorful dish over a bed of steamed rice to soak up the delicious broth. You can also pair it with crusty bread or fluffy naan for a heartier meal. Slices of lime can be served on the side for guests who want to add a bit of citrus brightness to their plates. Adding a simple side salad or pickled vegetables can further complement the flavors of the fish.

Storage and Freezing Instructions for Braised Tambakol Fish in Coconut Milk

If you have leftovers, let the dish cool down completely before transferring it to an airtight container. It can be stored in the refrigerator for up to three days. If you wish to freeze the braised tambakol fish, make sure it is in a freezer-safe container. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight and warm it gently on the stove before serving.

Nutrition Facts (Per Serving)

| Nutrient | Amount |
|————|————|
| Calories | 350 |
| Protein | 27g |
| Carbohydrates | 18g |
| Fat | 20g |
| Fiber | 5g |
| Sodium | 350mg |

FAQ About Braised Tambakol Fish in Coconut Milk

Can I use other types of fish in this recipe?

Absolutely! While tambakol is ideal, you can substitute it with other firm fish varieties, such as mackerel or even salmon. Just adjust the cooking time to ensure the fish is cooked through but not overdone.

Can this recipe be made ahead of time?

Yes! This dish actually tastes even better the next day as the flavors continue to meld. Prepare it ahead and store it in the refrigerator. Just reheat gently on the stovetop before serving.

Is this dish suitable for families with dietary restrictions?

This dish is naturally gluten-free if you use gluten-free soy sauce. For dairy-free diets, coconut milk is a great substitute. If someone is avoiding fish, you can try using tofu or tempeh instead for a vegetarian twist.

How can I make this dish spicier?

If you love spice, increase the number of chili peppers or even add a spicy sauce when cooking. You can also use spicier varieties of chilies like Thai bird chilies for an extra kick.

What side dishes complement this recipe?

Some great sides to serve with braised tambakol fish include coconut rice, steamed jasmine or basmati rice, or a refreshing cucumber salad, which helps balance the richness of the dish.

How do I know when the fish is fully cooked?

The fish is done when it flakes easily with a fork and is opaque throughout. Avoid overcooking it to maintain a tender texture.

Final Thoughts

Braised tambakol fish in coconut milk is not just a meal; it’s an experience of flavor that speaks to the heart of home cooking. With its tropical notes and nourishing ingredients, this recipe will surely become a favorite in your household. Whether you’re enjoying it for a special occasion or a casual weeknight dinner, this dish is sure to please everyone at the table. Try it today and indulge in the heartwarming flavors!