Food Recipe: Inihaw na Panga ng Tuna (Grilled Tuna Jaw)
Today, we’re going to revisit a well-loved tuna dish recipe, the grilled tuna jaw or inihaw na panga ng tuna. In the Philippines, the grilled tuna jaw is commonly served as a beer-match or pulutan, coupled with a spicy Ponzu sauce (a mixture of lime and soy sauce).
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It is recommended to shop very early in the morning in the market as it is the time when the fishes are still fresh or in the grocery store when the butcher is still preparing the fresh tuna for the day. Another advantage of being an early bird is that you can request for your favorite tuna part, and for this recipe, it’s the jaw. Remember to be early because mind you, this part of the tuna sells like hotcakes for it’s the juiciest and tastiest part.
So you are asking how to cook grilled tuna jaw as luscious-looking and as delicious such as the one above? The secret is in the marination and cooking. You will need soy sauce, sugar, garlic, chili, pepper, and lime for it. Refrigerate it overnight for the better absorption of flavors, then cook it in a charcoal grill. You can use electric grill, but grilling in charcoal is the best way as it gives the fish (or meat) that pleasing smoky flavor. Use sweet soy sauce or teriyaki sauce with sugar for basting. Here’s the recipe for Grilled Tuna Jaw. Enjoy!
Grilled Tuna Jaw Ingredients
- 3 lbs. tuna jaw (panga ng tuna), rinsed
- 1 cup soy sauce
- ¼ 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 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 fish jaw to grill the other side one more time. Cook it 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 sauced composed of soy sauce, lime and chili. Share and enjoy!