Ginataang Tambakol (Skipjack Tuna in Coconut Milk)


  • 1 kilo Skipjack Tuna. Sliced
  • 1 1/2 cup fresh coconut milk
  • chinese cabbage (pechay)
  • 1cup eggplant. Sliced diagonally
  • 1/2 cup cooking oil
  • 3 cloves garlic, finely chopped
  • 1 small onion, sliced
  • 1 medium size ginger, sliced
  • 2 tbsp. vinegar
  • 3 pcs green chilis (finger chilli)
  • 1 tsp. white sugar salt and pepper to taste

Cooking Instructions:

  1. Heat oil in large cooking pan.
  2.  Fry eggplant until color turns slightly brown. Set aside.
  3.  Fry the sliced tuna for 3 minutes each side. Set aside.
  4.  Remove some oil. Saute the onion, garlic and ginger.
  5. Pour in the coconut milk then add the fried tuna. Let it simmer over medium heat for 10 minutes.
  6. Check regularly to avoid bubbling of the coconut milk.
  7. Add the fried eggplants and chinese cabbage. Simmer for another 5 minutes.
  8. Add sugar. Season with salt and pepper.
  9.  Add the finger chilli and turn off the fire. Cover and let the steam cook the chilli.
  10.  Arrange in a bowl and serve hot. Bon appetit!


  1. Frying the tuna and the eggplants intensifies the taste.
  2.  Add red chilli to add a kick to the dish.
  3. You can use powdered seasoning to enhance the flavor.

Recipe by Jake Arandela of Jeepney Recipes

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