The grilled tuna panga is a well loved dish in the Philippines that is oftentimes served as pulutan with spicy soy sauce. It is recommended to shop for the panga early in the morning. The best place to go to buy one is the wet market. Make sure you wake up early, because the panga part of the tuna sells like hotcake.
The panga is the juiciest and tastiest part of the tuna fish. It has to be marinated for a few hours to come up with a gorgeous looking and delicious tasting grilled tuna panga. The recommended marinating time is overnight.
Cooking in a charcoal grill gives the fish a nice smoky flavor you may appreciate when you start eating the panga. Basting it with teriyaki sauce or the soy sauce while grilling makes everything more tastier.
You can simply combine the soy sauce and the white sugar to make the basting sauce. In this article, you will be given 2 kinds of grilled tuna recipes
- 1 large tuna panga
- ¾ cup soy sauce
- Juice from 6 calamansi
- 1 or 2 teaspoon sugar
- 2 tablespoon olive oil
- Lato salad
- Steamed rice
- Soy calamansi dipping sauce
Combine soy sauce, calamansi, and sugar.
Place fish in a zip lock bag together with the marinade and let it marinate for at least 2 hours.
Remove fish from marinade and pour marinade in a cup, mix it with oil to be basting sauce.
Prepare a hot grill. Heat should be strong, but not so hot that you can’t hold your hand comfortably over it for 4 to 5 seconds.
Place tuna panga on the grill and cook for 10 to 15 minutes on each side, basting it from time to time with the basting marinade sauce except for the last three minutes of cooking time.
Serve grilled tuna panga with lato salad, soy calamansi dipping sauce, and steamed rice.
Recipe source by the Peach Kitchen
- 3 lbs tuna panga
- 1 cup soy sauce
- ¾ cup brown sugar
- 9 pieces red chili
- ¼ teaspoon ground black pepper
- 5 cloves garlic, crushed and minced
- 2 pieces lime or 4 pieces calamansi
Tuna basting sauce
- ½ cup soy sauce
- 2 tablespoons white sugar
Combine lime, ground black pepper, soy sauce, and chili in a bowl.
Add garlic and brown sugar. Stir thoroughly until sugar dissolves.
Place the tuna in a resealable plastic bag or container. Pour the soy sauce marinade along with the tuna. Let the air out of the bag and then seal it. Place the bag inside the refrigerator and let it get marinated overnight.
Prepare the basting sauce by combining the soy sauce and white sugar in a bowl. Stir well. Set aside.
Heat the grill. Start to grill the tuna by arranging it over the cooking grate. Brush the tuna using the basting sauce. Grill for 3 to 5 minutes.
Turn the tuna over to cook the opposite side. Baste the top and sides. Continue to grill for another 5 minutes.
Gently flip the panga to grill the other side one more time. Cook for 5 to 7 minutes.
Once done, flip it back for the last time to cook the opposite side. Cook it for another 5 minutes.
Serve it with a dipping sauce composed of soy sauce, lime and chili.
Recipe source Balay