Have a wonderful and blissful day, everyone!!🙂

Let's have some fresh tuna or tulingan fish in Cebuano for our menu this time.

My husband bought some small tuna fish yesterday morning, and I cooked it for our lunch yesterday too. My husband and I both love fish paksiw with some veggies in it and a little of used cooking oil, preferably from pork adobo or chicken adobo. I always love to enhance the taste of our usual paksiw, so I decided to add some coconut cream to it. It was just so simple with limited ingredients like spices because I only used what was available in our kitchen. So this was how I did it. Please come and join me, and let's take a look.

Tuna or Tulingan (Mackerel) Fish Paksiw sa Gata (Coconut Cream)

INGREDIENTS:

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• 500g Small Tuna Fish

• 3 tbsp White Vinegar

• 1/2 tbsp rock salt

• 1/2 sachet of Magic Sarap

• 1 medium-sized onion

• 4 bulbs of garlic

• 3 pcs green chili

• 5pcs red chili

• A few Camote Tops

• 1 pouch of Coco Mama Cream

• A few drops of MSG

• 1 cup of water

• 2 tbsp of used oil from Pork Adobo

• 1 tsp of Brown Sugar

(You can always adjust the measurements based on your own taste or preferences)

PREPARATION:

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Wash and clean the fish thoroughly.

Peel and wash onion and then cut or slice.
Crush and peel garlic.
Wash the green and red chili.

Wash and cut the camote tops.
Then set all the prepared ingredients aside. And then prepare a casserole or a pot.

COOKING TIME:

Put the fish in the casserole.

Then add the sliced onions and garlic and the green chili. It's best if you add ginger too, because ginger and coconut cream are a good blend.

Then add the vinegar and salt, and then the water.

Put the stove on and then let's start cooking the paksiw at a low to medium heat.

After a few minutes of cooking, I added the camote tops.

And then after a few minutes, add the coconut cream. Let it simmer for a few minutes and then add a little of Magic Sarap seasoning and just a little drop of MSG and 1 tsp brown sugar to balance the taste. Continue to cook for another few minutes. Then add the red chili and a little of the used cooking oil.

Continue cooking until the sauce reduces.

And there it is, all done.

I really love the flavor of this paksiw or stew. It's really comforting that balances the sharp tanginess with creamy richness from "gata". My husband really loves it too, except my daughter, because she can not eat seafood, not even fish, because of her allergy. That's why every time I cooked seafood, there's always a separate dish for her.

She had some pork adobo yesterday. I just coated it with ground pepper, paprika, magic sarap seasoning, and crispy fry.

We all enjoyed our meal yesterday. Well, it's always a happy meal for us, no matter how simple the food is, as long as the family eats together. Hoping you always have a happy meal together with your family, too.

Let me park here for now and see you around.
Thank you so much for stopping by, and God bless🙂🙏❤