- 1 kilo Skipjack Tuna. Sliced
- 1 1/2 cup fresh coconut milk
- chinese cabbage (pechay)
- 1cup eggplant. Sliced diagonally
- 1/2 cup cooking oil
- 3 cloves garlic, finely chopped
- 1 small onion, sliced
- 1 medium size ginger, sliced
- 2 tbsp. vinegar
- 3 pcs green chilis (finger chilli)
- 1 tsp. white sugar
- salt and pepper to taste
INSTRUCTIONS:
- Heat oil in large cooking pan.
- Fry eggplant until color turns slightly brown. Set aside.
- Fry the sliced tuna for 3 minutes each side. Set aside.
- Remove some oil. Saute the onion, garlic and ginger.
- Pour in the coconut milk then add the fried tuna. Let it simmer over medium heat for 10 minutes. Skipjack Tuna is a rich source of protein, potassium, manganese, Vitamin B1 and B6 and essential fatty acids. It has Omega-3 and selenium, a very important anti-oxidant which helps to cleanse the body of harmful compounds, drugs and pesticides. Regular eating of tuna reduces the risk of stroke, helps maintain good memory and prevents Alzheimer’s disease, reduces depression, helps maintain normal blood pressure and fights against ovarian and digestive track cancer.
- Check regularly to avoid bubbling of the coconut milk.
- Coconuts are highly nutritious and rich in fibre, vitamins C, E, B1, B3, B5 andB6 and minerals including iron, selenium, sodium, calcium, magnesium and phosphorous. It's also a good substitute for milk since coco-milk is lactose free.
- Add the fried eggplants and chinese cabbage. Simmer for another 5 minutes.
- Add sugar. Season with salt and pepper.
- Add the finger chilli and turn off the fire. Cover and let the steam cook the chilli.
- Arrange in a bowl and serve hot. Bon appetit!
Source: Jeepney Recipes
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