From the recipe collection
Paksiw na Tambakol
Tambakol tuna braised in vinegar with ginger, garlic, peppercorns, eggplant, and chilies.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4–5
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Pat tuna steaks dry and arrange them in a wide non-reactive pot in one layer.
- Scatter ginger, garlic, onion, peppercorns, and chilies over and around the fish.
- Pour in vinegar and water. Bring to a boil without stirring for 3 minutes so the sharp raw vinegar aroma mellows.
- Lower the heat and simmer gently for 5 minutes, spooning broth over the fish rather than stirring.
- Add eggplant around the steaks and continue simmering 6–8 minutes until tender.
- Season with fish sauce or salt and add oil if you prefer a rounder, richer broth.
- Stop cooking as soon as the tuna is opaque at the centre; long boiling makes it dry.
- Rest for 5 minutes and serve with rice, spooning the sour broth over each piece.