(skipjack tuna in coconut milk)
2 medium size tulingan (skipjack tuna), cleaned and cut in serving pieces
1 can coconut milk
1 thumb size ginger, chopped
3 garlic cloves, chopped
2 tbsp. fish sauce
1 cup water
2 – 3 tbsp. vinegar
2 green chili or siling haba
salt and pepper to taste
Heat cooking oil in a pan. Sear the fish over medium high heat until outer parts turns light brown. Do not over fry the fish.
Add in garlic, ginger, vinegar, fish sauce, salt and pepper.
Pour in water, cover and bring to a boil.
After a boil, pour in coconut milk.
Add chili pepper. Simmer over low heat until sauce thickens and liquid is half reduced. Salt and pepper to taste. Turn off heat.
Serve with rice and enjoy!