Description
A delightful dish that combines flavorful tambakol fish with creamy coconut milk, perfect for family dinners.
Ingredients
- 1.2 kilograms tambakol fish
- 4 cloves garlic
- 1/2 onion, sliced
- 1.5 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)
- 2.5 cups coconut milk (second squeezed)
Instructions
- Slice and clean 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 vinegar, water, soy sauce, and salt.
- Set the pan over medium heat without a cover and bring the mixture to a boil. Stir gently to incorporate flavors, then cover and simmer for about 35 minutes until the liquid reduces.
- In another pan, heat a little oil and sauté ginger for 2 minutes. Add sliced onion and sauté until translucent, then add minced garlic and sauté until aromatic.
- Add chopped tomatoes and sauté until softened, then add red chilies and ground black pepper. Pour in the second squeeze of coconut milk and boil for 5 minutes.
- Reduce heat, add sliced papaya, stir well, and cover to simmer until half-cooked. Add seasoning granules to taste and simmer for another minute.
- Pour this mixture into the first pan with the fish. Add long green chilies and the first squeeze of coconut milk. Simmer for 2 more minutes, then add pechay. Cover and simmer until tender. Turn off heat and let sit before serving.
Notes
Use fresh tambakol fish for the best flavor and texture. Adjust seasoning to taste, specifically salt and soy sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Filipino