Get seafood restaurant quality fresh ‘Inihaw Na Tuna Belly‘ with this simple and easy recipe! How ’bout this for a weekend meal? Learn how to make a perfect grill here:
INGREDIENTS:
- 2 lbs tuna belly, cut into serving portions
- ½ cup sweet chili sauce
- 2 tbsp oyster sauce
- Juice of 1 lemon
- 2 cloves garlic, peeled and minced
- ⅛ tsp black pepper
- 1 tbsp sesame oil
HOW TO COOK:
- First, wash the tuna belly and pat dry.
- Combine the lemon juice, garlic, chili sauce, oyster sauce, sesame oil, and black pepper in a large bowl.
- Stir the ingredients together until well -blended.
- Add- in the tuna and marinate in the refrigerator overnight (turn the fish occasionally in the marinade).
- Drain the tuna and reserve the marinade.
- In a sauce pot, bring marinade to a boil for about 4 to 5 minutes.
- Arrange tuna in a single layer on lightly-greased grates over hot coals.
- Grill, while basting regularly with the marinade, for about 3 to 5 minutes on each side or until fish flakes easily with a fork and slightly caramelized.
- Remove from the grill and serve hot. Enjoy!
IMAGE: spot.ph
Also try: Tuna Kinilaw
