Inihaw na Tanigue (Broiled King Mackarel Steak)
My first introduction to king mackarel was a couple of years ago during our visit to my husband’s hometown, Batangas. Amongst the smaller species of tuna associated with this province, such as tambakol and tulingan, tanigue tops my list for being the flakiest and meatiest.
Makes 3 Servings
3 king mackarel steaks, about 1 1/2 inch thick
1 cup soy sauce
1/2 cup brown sugar
3 tbsps lemon or calamansi juice
2 tbsps sesame oil
1/2 tsp ginger, grated
1/2 onion, grated
3 cloves garlic, minced
1/4 cup catsup
1/8 tsp pepper
vegetable oil
In a bowl,mix soy sauce, sugar, lemon juice, catsup, sesame oil, ginger, onion, garlic and pepper.
Marinate fish steaks in liquid mixture for around 1 hour.
Heat oil in skillet. Fry fish until lightly brown on both sides.
Layer browned fish on a lightly-greased baking dish. Pour half of marinade sauce over fish.
Bake at 350 F for around 20-25 minutes or until fish is cooked and flakes easily. Transfer to serving platter.
Simmer remainder of marinade until slightly thickened. Pour over cooked fish. Garnish with fried garlic pieces.
Alternatively, fish can be grilled or broiled for around 5 to 10 minutes on each side, basting regularly with marinade.
Fish and Seafood Recipes in The CookMobile Archive:
Bangus sa Tausi (Milkfish with Black Beans)
Teriyaki Salmon, Shrimp and Vegetable Kabobs
My most favorite fish when Í was a kid! I miss how my mom cooks this and your recipe looks promising, I’ll try it ha. Thanks!
I had something similar to this when I ate at a popular restaurant in Batangas a few years ago (called Lipa Grill). I was so glad that I was able to imitate the flavors with this experimentation!
can i use this recipe on tambakol, tulingan, or mayamaya?