Philippines Inihaw Tiyan ng Tuna (Grilled Tuna Belly)
Inihaw tiyan ng tuna, meaning "grilled tuna belly," is frequently enjoyed by Filipinos during Lent, though it is popular everyday fare as well. The secret to this recipe is in the marinade, which contains garlic, sweet chili sauce, oyster sauce, and sesame oil, resulting in a flavorful dish. The fish should marinate overnight to achieve the best flavor.
Recipe Servings: 4–6
Prep Time
10 minutes
+ 8 hours resting
+ 8 hours resting
Cook Time
10 minutes
Total Time
8 hours 20 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs (907 g) tuna belly, cut into serving portions
- Juice of 1 lemon
- 2 garlic cloves, minced
- ½ cup (120 ml) sweet chili sauce
- 2 Tbsp (30 ml) oyster sauce
- 1 Tbsp (15 ml) sesame oil
- Dash of ground black pepper
- Cooked rice, as needed for serving
Directions
- Rinse tuna belly and pat dry with paper towel.
- Whisk together lemon juice, garlic, chili sauce, oyster sauce, sesame oil, and black pepper in a large bowl until well blended.
- Add tuna to bowl, cover, and let marinate in the refrigerator for 8–12 hours, turning fish once or twice.
- Remove tuna from marinade, reserving the liquid.
- Pour marinade into a saucepan, bring to a boil, and cook at a boil for 4–5 minutes.
- Preheat grill and grease grill grate.
- Place tuna on hot grill grate in a single layer.
- Grill, basting regularly with marinade, for 3–5 minutes on each side, until fish flakes easily with a fork and marinade caramelizes slightly.
- Remove tuna from heat and serve hot with rice.
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