FOODlog #232: Filipino Tuna Mackerel Fish Stew

We don't often eat fish as our staff meal but the other day my Filipino colleague bought some 'Ikan Tongkol' (mackerel tuna) and cooked a delicious Filipino stew dish.

This fish stew dish is called 'Ginataang Tambakol'. First the fish is cut into steaks and then fried in oil until golden brown. Its then removed from the oil to drain on some paper towels.

Next, to make the sauce, slices of ginger, garlic, onions, and chili is added to some oil to stir fry. After the aromatics are fragrant, the fish is added back and water, fish sauce, and vinegar is added to the pot and left to stew for about 15-20 minutes.

Finally what makes this dish so creamy and delicious is some coconut milk that's added at the end and cooked for another 2-3 minutes. Season to taste with some salt and the dish is done and ready to be enjoyed.

The stew was slightly spicy from the chili, creamy and milky from the coconut milk and savory from the fish and the aromatics.

He also cooked a vegetable dish of fermented shrimp paste (belacan) stir fried with some long beans.

We ate these 2 dishes with white rice and it paired perfectly especially the fish stew. Super delicious Filipino dish that I'll definitely add into things I'll cook in the future.