📝 About This Recipe
Originating from the seafood capital of General Santos City, Inihaw na Panga ng Tuna is a beloved Filipino delicacy that celebrates the succulent, collagen-rich meat found in the tuna's collar. This dish features a smoky char from charcoal grilling, balanced by a savory-sweet calamansi and soy glaze that penetrates deep into the bone. It is the quintessential 'pulutan' or main course, offering a buttery texture and umami-rich flavor profile that is truly incomparable to standard fillets.
🥗 Ingredients
Main Ingredients
- 1 kg Tuna Jaw (Panga) (cut into 2-3 manageable pieces, thoroughly cleaned)
- 1/4 cup Calamansi Juice (freshly squeezed)
- 1/2 cup Soy Sauce (preferably Filipino brand like Silver Swan or Datu Puti)
- 1/4 cup Banana Ketchup (for sweetness and a reddish glaze)
- 2 tablespoons Brown Sugar (to balance the acidity)
Aromatics and Spices
- 6 cloves Garlic (minced finely)
- 2 tablespoons Ginger (grated to remove fishy odor)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Salt (adjust to taste)
- 2 tablespoons Vegetable Oil (for the marinade and basting)
Dipping Sauce (Sawsawan)
- 4 tablespoons Soy Sauce
- 3-5 pieces Calamansi (halved)
- 2-3 pieces Bird's Eye Chili (Siling Labuyo) (crushed)
- 1 small Red Onion (finely chopped)
👨🍳 Instructions
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1
Wash the tuna jaw thoroughly under cold running water, ensuring all blood clots and loose scales are removed. Pat completely dry with paper towels to ensure the marinade sticks.
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2
In a large mixing bowl, combine the soy sauce, calamansi juice, minced garlic, grated ginger, brown sugar, banana ketchup, and cracked black pepper.
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3
Whisk the marinade until the sugar is fully dissolved, then stir in the vegetable oil.
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4
Place the tuna jaw in a large resealable bag or a shallow dish. Pour 3/4 of the marinade over the fish, reserving the remaining 1/4 for basting later.
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5
Massage the marinade into the crevices of the bone. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours for maximum flavor penetration.
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6
Prepare your charcoal grill. You want medium-hot coals. Arrange the charcoal so there is a 'cool zone' for indirect cooking if the fish browns too quickly.
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7
Lightly oil the grill grates to prevent the fish skin from sticking.
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8
Place the tuna jaw on the grill, skin-side down first. Grill for about 8-10 minutes per side.
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9
Baste the fish generously with the reserved marinade every 5 minutes. This creates a thick, flavorful lacquer.
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10
Flip the jaw carefully using sturdy tongs. The meat near the bone takes longer to cook, so ensure the thickest parts are exposed to consistent heat.
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11
Check for doneness: the meat should be opaque and pull away easily from the bone, and the exterior should have some charred, caramelized edges.
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12
While the fish rests for 5 minutes, prepare the dipping sauce by mixing soy sauce, calamansi, onions, and chilies in a small bowl.
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13
Transfer the grilled tuna jaw to a serving platter. Garnish with fresh calamansi halves and siling labuyo if desired.
💡 Chef's Tips
Always use fresh tuna jaw; it should smell like the ocean, not 'fishy'. Don't over-marinate in calamansi for more than 3 hours, as the acid will start 'cooking' the delicate fish proteins and change the texture. If using a gas grill, use wood chips (like hickory or mesquite) in a smoker box to mimic the authentic charcoal aroma. Use a meat thermometer to check the thickest part; it should reach 145°F (63°C) for perfect moistness. To prevent sticking, ensure the grill is very hot before placing the fish down and don't try to flip it until it naturally releases from the grate.
🍽️ Serving Suggestions
Serve with a steaming mound of Garlic Sinangag (fried rice) to soak up the juices. Pair with a side of Ensaladang Talong (grilled eggplant salad) to cut through the richness of the tuna fat. Provide a small bowl of 'Toyomansi' dipping sauce with extra crushed bird's eye chilies for those who love heat. Accompany with a cold glass of San Miguel Beer or a refreshing iced Pandan tea. Serve on a sizzling plate for a restaurant-style presentation, drizzling a little melted butter over the top at the last second.