Ahi Ginataan Inspired by Dad
Joey Macadangdang

Recipe serves one. 

Ingredients

Protein:

• 7oz. Steak Cut Ahi (Hawaiian Tuna)
• 1 teaspoon olive oil​

Aromatics:

• 1 slice ginger, slivered
• 1clove garlic, shaved
• 1  shallot, thinly shaved

Liquid Stock:

• ½  cup Tamarind Sinigang Stock
• ½  cup Chicken Stock
• 2 cups Coconut Milk

Vegetables: (Optional to your desire choice)

• 2 Sliced Turnips
• 2 Sliced Dasheen (taro)
• ¼ sliced Sayote 
• 1  large Alii Mushrooms
• ¼ sliced whole Bell Peppers 
• 2 each Long Sili Peppers
• 5 leaves Arugula
• 1 stalk Kale torn to pieces

• 1 chopped Labuyo or more to your desired heat level

Seasoning:

• 1 teaspoon Fish Sauce
• 2 ea. Kalamansi
• Salt n pepper to taste

Garnish Optional:

• Green Onion & Ginger paste
• Concasse Tomato
• Microgreens
• Sayote Sprouts

​

Procedure: 

1. Heat up a large saute pan on medium heat. 
2. Add  olive oil shallots, ginger, garlic ,and sauté till lightly golden brown or when you  start smelling the aromatic flavors.
3. Add sinigang and chicken stock, and coconut milk. Bring to a boil, then turn down heat to low once it starts boiling.
4. Add turnips, dasheen, sayote, mushrooms, bell peppers and sili. Cook for at least 3-4 minutes if you need more stock and coconut milk add just a little more.
5. Add labuyo, fish sauce, and squeeze fresh calamansi just to give a tart tone to the dish. Salt and pepper to taste. Toss in the Arugula and kale at the last few minutes.
6. Heat other saute pan to medium heat, add oil. Season fish on both sides before searing to rare. This should be very fast. Do not over cook the fish. Serve Rare.
7. ​Enjoy.