From the recipe collection
Tinabal
Trusted prepared tinabal sautéed with tomatoes, onion, ginger, and garlic, then served in small savoury portions with rice and vegetables.
- Prep time
- 15 min
- Cook time
- 12 min
- Yield
- 4 as a condiment
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Check the tinabal for clean salty-fermented aroma and keep it refrigerated until cooking. If packed in strong brine, rinse briefly and pat dry.
- Heat oil over medium heat and fry the tinabal pieces until hot and lightly browned at the edges. Transfer to a plate.
- In the same pan, sauté garlic and ginger for 30 seconds, then add onion and cook until softened.
- Add tomatoes and cook until they collapse into a chunky sauce.
- Return the tinabal and add chili. Toss gently for 2–3 minutes so the fish absorbs the tomato and ginger without breaking into paste.
- Taste a cooked morsel before adding vinegar or sugar; tinabal can vary greatly in saltiness and acidity.
- Serve in small portions with rice, boiled vegetables, or green mango. Cool leftovers quickly and refrigerate.