Philippines Inihaw Tiyan ng Tuna (Grilled Tuna Belly)
Inihaw tiyan ng tuna—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: Serves 4–6
Prep Time
10 minutes
+ 12 hours resting
+ 12 hours resting
Cook Time
10 minutes
Total Time
12 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 cloves garlic, minced
- 1/2 cup (120 ml) sweet chili sauce
- 2 Tbsp (30 ml) oyster sauce
- 1 Tbsp (15 ml) sesame oil
- Dash of ground black pepper
Directions
- Rinse tuna belly and pat dry with a paper towel or clean kitchen towel.
- Mix lemon juice, garlic, chili sauce, oyster sauce, sesame oil, and pepper in a large bowl. Whisk together until well blended.
- Add tuna to marinade and refrigerate overnight (around 12 hours), turning fish once or twice.
- Remove tuna from marinade, reserving the liquid.
- Pour marinade into a saucepan and bring to a boil. Cook at a boil for 4–5 minutes.
- Lightly grease a grill over hot coals and place tuna on grill 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 from heat and serve hot with white rice.
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