SKIPJACK TUNA IN COCONUT MILK

GINATAANG TULINGAN

Favourite dish from the southern part of the Philippines, where-in the Skipjack Tuna are cooked in coconut milk. The taste of ginger and the creamy consistency create a delicious and tangy flavour of this recipe. 

Ingredients :

• 3 Small size 1 lbs Skipjack Tuna (Tulingan)
• 1 Cup coconut cream
• 1 Onion slice
• 1 Tablespoon grated ginger
• 3 Cloves garlic
• 4 Tablespoon Lemon Zest
• 1 Large eggplant
• 2 Tablespoon fish sauce
• 2 Pieces long chili
• 1/4 Cup water
• Cooking oil

Directions :

• Wash the fish with clean running water, rub with salt.
• Fry the fish until golden brown, remove and set aside.
• Saute Ginger, garlic and onion with some hot oil.
• Pour the coconut milk, water and lemon zest, let it boil.
• Add the fish, eggplant, chili, fish sauce and pepper.
• Cover and simmer until the sauce reduces and thickens.
• Adjust the taste by adding salt or fish sauce.

Cooking Tips :

• Vegetables of you choice can be added, like the string beans.
• Vinegar may be added for lemon or lime zest.
• If using large tuna, slice the fish 1 inch thick diagonally.