Go Back

Original Gintaang Tambakol – Oragon (Bicol) Style Recipe


  • 1 whole regular sized Tambakol about 1kg or half of a big size Tuna
  • 1 1/2 cup coconut milk
  • 3 cloves garlic finely chopped
  • 1 small onion sliced-2 tbsp. palm vinegar
  • 3 pcs green chilis
  • 1 pc. chopped red hot chili optional if you want it extra hot
  • ginger about an inch, sliced
  • salt and pepper to taste pepper must be the whole grain but ground a bit


  • Clean fish by removing its gills and guts then slice to serving pieces. Season with salt.
  • Cook the fish by steaming them with vinegar (paksiw). In a cooking pan add the fish, garlic, ginger, onion, and vinegar, bring to boil in medium heat and continue cooking the fish in low heat for about 5 minutes until the meat is soft and fragrant.
  • Adjust the heat to high and add the coconut milk (don’t stir too much – so that the fish will not break apart).
  • Bring to boil, Simmer for about 5 minutes. Adjust thickness of sauce by slowly adding water up to desired consistency.
  • Drop the whole green chilies and the chopped hot chili. Adjust taste with salt and pepper.
  • Transfer into a serving plate and serve with hot rice and enjoy!