Mr. Nick, who owns Intelliblog, with his blog post: Spring Risotto
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This week's Food Friday post is something that I have cooked for the first time: Tuna in Coconut Milk. I have eaten this dish a million times, though. lol. The fish that we usually use for this is what we locally call tulingan, and I believe that the English names are Mackerel Tuna and Skipjack Tuna.
- 1 Kilo fresh fish (tulingan/tuna with the gills removed and the tail pulled off - they say that you need to remove an irritant found near the base of the tail, that's why it should be pulled, and not cut off. true? i have no idea, but i just go along with the old folks' explanation. lol)
- 2 1/2 cups fresh coconut milk (honestly, nothing beats fresh coconut milk, but if you have the canned/powdered ones on hand, that's fine too)
- 2 or more chili (your choice)
- salt, pepper, ginger
- fish sauce (optional)
- Place coconut milk (about half of it) and cleaned tuna in a pot. Add salt, pepper (I used lots!), chili, and ginger. Let boil then simmer for about half an hour. Or until you think that the fish is tender enough.
- Add the remaining coconut oil and let it simmer for about 5 more minutes. This is usually the time to adjust the seasoning to your liking. You may add fish sauce, some more salt, or even some more pepper. Your call.
- Once you're satisfied, serve hot. With rice. :)
There are also other ways to cook this fish, but this has got to be my fave. I know, I just love coconut milk with almost any dish so I might be biased. lol. I learned that cooking this dish was so simple and easy (I didn't slave over the stove the whole time!) that I am a hundred percent sure that I'll cook this again. :)
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