Fire up the grill or preheat your oven to enjoy this Filipino favorite created by Chef Alex Bautista of Pacific Bay Eats. Premium tuna panga is sous vide for four hours in a marinade of lemongrass, ginger, garlic, coconut vinegar, and anatto oil. There's more than enough meat in these jaws to feed the whole family and more.
Ingredients: Tuna panga (jaw), coconut vinegar, olive oil, ginger, garlic, lemongrass, anatto seeds, calamansi, sugar, bay leaves
Thawing Instructions:
Defrost the package by letting it thaw overnight in the refrigerator, or placing the sealed bag in a bowl of room temperature water. Cook immediately after thawing.
Cooking Instructions:
Prepare the tuna panga for cooking by removing it from the marinade, making sure that none of the aromatics are stuck to the meat. Strain the marinade, and use this to baste the fish while cooking.
IN THE OVEN: Transfer the tuna panga to a baking pan, baste it with the marinade, and heat it in the oven for 4 to 5 minutes at 180°C.
ON THE GRILL: Heat it on the grill until you see charring on both sides of the tuna panga.
Storage: Keep frozen at -18°C until use.
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₱19.99 | ₱24.99
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₱19.99 | ₱24.99
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₱19.99 | ₱24.99
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