• 1 kilo of tulingan (you can replace this with tuna fish)
• 1 cup of coconut cream
• 1 onion sliced
• 1 ginger grated about 1 tablespoon
• 3 cloves of garlic pounded
• zeste of one lime or dayap
• 3 pieces of eggplant cut in serving portion
• 1 cup of string beans cut in about 5 inches long
• 2 tablespoons of patis (fish sauce)
• 2 siling haba (long green chili)
• some cooking oil
• 1/4 cup of water
INSTRUCTIONS:
- Start by cleaning your fish. You can use one big tulingan sliced or about ten pieces of small one. Remove the gills and intestines. Wash it with clean running water and put some salt on it. In a casserole start by sautéing the ginger, garlic and onion with some hot oil.
- Pour your coconut milk and cover it. At the first boil, add the fish and vegetables. Simmer it gently cover for another ten minutes. Add your patis or fish sauce to correct the taste. Put the siling haba and cut the fire.
Source: Isla Kulinarya
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