Description
A comforting Filipino-style tambakol steak simmered in a tangy soy-calamansi sauce with tender onions. This simple yet flavorful dish pairs perfectly with warm rice.
Ingredients
4 slices tambakol (yellowfin tuna steak)
1/4 cup soy sauce
1/4 cup calamansi juice (or lemon juice)
1/2 cup water
1 large onion, sliced into rings
3 cloves garlic, minced
1 teaspoon ground black pepper
2 tablespoons cooking oil
1 teaspoon sugar
Salt to taste
Instructions
- In a bowl, combine soy sauce, calamansi juice, minced garlic, and black pepper.
- Add the tambakol slices and marinate for at least 30 minutes.
- Heat oil in a pan over medium heat and fry the marinated fish for 2–3 minutes on each side. Remove and set aside.
- In the same pan, sauté the onion rings until slightly softened.
- Pour in the marinade and water, then bring to a gentle boil.
- Return the fish to the pan and simmer for 8–10 minutes until the sauce slightly thickens.
- Add sugar and adjust seasoning with salt if needed, then simmer for another 2 minutes.
- Serve hot with steamed rice.
Notes
You can substitute calamansi juice with lemon, lime, or vinegar.
Add sliced ginger for a deeper flavor profile.
For a spicy version, include chili slices أثناء simmering.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a pan with a splash of water to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry and Simmer
- Cuisine: Filipino
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 60 mg
