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(skipjack tuna in coconut milk)

Ingredients
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
cooking oil

Method

Step 1

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.

Step 2

Add in garlic, ginger, vinegar, fish sauce, salt and pepper.

Step 3

Pour in water, cover and bring to a boil.

Step 4

After a boil, pour in coconut milk.

Step 5

Add chili pepper. Simmer over low heat until sauce thickens and liquid is half reduced. Salt and pepper to taste. Turn off heat.

Step 6

Serve with rice and enjoy!