Description
Inihaw na Tuna Belly is a Filipino type of grilled fish dish cooked over hot charcoals then basted at the end with sweet and savoury soy sauce infused with garlic and chillies.
Ingredients
Units Scale
Marinade
- 1 1/2 kg tuna belly, cut into sections
- 1 cup soy sauce
- juice from 2 lemons
- freshly ground black pepper
- 1/3 cup soy sauce
- 1/4 cup water
- 1/3 cup packed brown sugar
- juice from half lemon
- 2 tsp cornstarch
- 3 cloves garlic
- 2 tbsp oil
Instructions
- Combine all marinade ingredients together.
- Place tuna belly in a zip lock bag together with the marinade, let it marinate for at least 3 hours.
- Prepare your basting sauce. Place oil in a sauce pan then sauté garlic on low heat.
- Combine remaining ingredients in a bowl then mix until free of lumps, pour over the sauce pan then bring to a boil. Simmer for 2 minutes or until it thickens.
- Drain marinade from fish then place them on a charcoal grill, cook for 10 to 15 minutes on each side depending on how thick the tuna belly is. On the last 5 minutes continuously baste the fish on all sides.
- Remove from the grill then serve.
View Comments
Wow - this looks amazing, Raymund! And so easy!
They look fingerlickingly delicious! Enjoy the warmer weather, Raymund!
I've never actually tried Tuna Belly, but oh my goodness - this looks PHENOMENAL! Seriously, one of the most mouthwatering and stunning recipe I've seen on your blog. I want to reach through the screen and grab the entire plate :)
That is a beauty! Anything cooked over hot charcoal is a cut above the rest with its special charred fragrance.
Being on the other side of the world from you here Raymund (Scotland), I'll need to save thoughts of this delicious recipe until next year when I next bring out the BBQ. It's a recipe worth looking forward to though!
I’ve only had tuna belly sushi but this looks equally as delicious and tantalizing.
This looks SO wonderful -- succulent and tasty. Good dish -- thanks.