- 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
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.