- 1 kilo of tulingan (you can replace this with tuna fish)
- 1 cup of coconut cream
- 1 ginger grated about 1 tablespoon
- 3 cloves of garlic pounded
- 1/4 cup of vinegar
- 2 tablespoons of patis (fish sauce)
- 2 cups of water
Clean the fish throughly. 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, layer the tulingan, add the water, vinegar, garlic, ginger, salt and pepper, patis, and then bring to boil for 15 -20 minutes. Pour your coconut milk and cover it. Simmer it gently cover for another ten minutes. Put the chili and cut the fire. Serve with steamed rice.