Fire up the grill or preheat your oven to enjoy this Filipino favorite created by Chef Alex Bautista of Pacific Bay Eats. Premium tuna panga is sous vide for four hours in a marinade of lemongrass, ginger, garlic, coconut vinegar, and anatto oil. There's more than enough meat in these jaws to feed the whole family and more.
Ingredients: Tuna panga (jaw), coconut vinegar, olive oil, ginger, garlic, lemongrass, anatto seeds, calamansi, sugar, bay leaves
Thawing Instructions:
Defrost the package by letting it thaw overnight in the refrigerator, or placing the sealed bag in a bowl of room temperature water. Cook immediately after thawing.
Cooking Instructions:
Prepare the tuna panga for cooking by removing it from the marinade, making sure that none of the aromatics are stuck to the meat. Strain the marinade, and use this to baste the fish while cooking.
IN THE OVEN: Transfer the tuna panga to a baking pan, baste it with the marinade, and heat it in the oven for 4 to 5 minutes at 180°C.
ON THE GRILL: Heat it on the grill until you see charring on both sides of the tuna panga.
Storage: Keep frozen at -18°C until use.
RATES
Metro Manila
Free for a minimum spend of ₱2,000
₱85 for orders below ₱2,000
Rizal, San Pedro Laguna, Bacoor Cavite
Free for a minimum spend of ₱3,500
₱200 for orders below ₱3,500
Cut off for same day delivery is 3pm. All other orders are delivered the following day. Orders placed on a Saturday and Sunday are delivered the following Monday.
PICK UP
Pick up is free Mondays to Saturdays 8am to 4pm at the Pacific Bay Pasig Hub. We will send you an email once your order is ready for pick up.