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Tuna Bicol Express
5 - 7 people
00h 20mins
Tuna meat is so versatile that it can be used in any recipe the usually uses pork or chicken or even beef. To use it for this recipe, just slice it into small bite-sized pieces. Although the original recipe uses pork, we tried using Tuna and it just as good. The spicy chili is perfectly balance by the addition of coconut cream. To fully enjoy this recipe, do not forget the rice!
Ingredients
- 1 kg Ocean Fresh Yellowfin Tuna Roast
- 2 tbsp Vegetable Oil
- 4 cloves Garlic, minced
- 1 whole Onion, chopped
- 1 pc Bird’s Eye Chili, sliced
- 3 tbsp Shrimp Paste
- ¾ cup Coconut milk
- 2 cups Coconut Cream
- 1 pc Pork Broth Cube
- 5-8 pcs Green Chili, thinly sliced (you may add more)
- Salt and pepper to taste
Step-by-Step Directions
- Thaw frozen Yellowfin Tuna Crazy Cut in the chiller overnight. Prepare Tuna by slicing it to bite-sized pieces.
- Pour oil in a pan over medium heat. Sauté garlic till light brown in color. Add chopped onion and continue sautéing till aromatic.
- Add Tuna and cook for a minute. Add shrimp paste and mix for a minute.
- Add coconut milk to deglaze the pan then add pork broth cube, coconut cream, bird’s eye chili and sliced green chili.
- Simmer for 15 minutes or until almost half of the coconut cream becomes coconut oil. Season with salt and pepper.
- Turn off heat and serve hot.
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