HOW TO MAKE SIMPOL TUNA KINILAW SA GATA
Join #ChefTatung as he shares a #Simpol recipe for #TunaKinilaw with a coconut twist!
It’s the perfect dish to serve as pulutan with ice-cold beer, but it’s also great as ulam with rice. That’s the versatility of tuna kinilaw! And this time, Chef Tatung shares a super simple recipe for this vinegar-cooked fish with a twist. Coconut cream or gata is added to add extra creamininess and linamnam to the dish. Definitely a praise-worthy item to add to your menu. Let’s start cooking #SimpolTunaKinilawSaGata!
INGREDIENTS
For the marinade:
salt
1/4 cup vinegar
For the dressing:
1/2 kilo tuna fillet, diced
1 thumb ginger, minced
1/2 small onion, minced
1/2 small cucumber, sliced
1 green finger chili, chopped
2 red chilies (optional)
1 tablespoon fish sauce
1 tablespoon sugar
2 tablespoons calamansi juice
1/4 cup coconut cream
2 tablespoons spiced vinegar
wansoy or cilanto, for garnish
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Seafood: Sustainable Grocer Online Shop