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Yellowfin Tuna Binakol (Tuna in Ginger and Coconut Juice Soup)
5 - 7 people
00h 20mins
This heart and stomach warming soup recipe uses the sweet juice of a young coconut and instead of using the usual chicken meat, we tried using fresh Yellowfin Tuna cubes. Serve this unique recipe during rainy days as it can bring comfort and warmth.
Ingredients
- 1 kg Yellowfin Tuna Cubes
- 3 Tbsp Vegetable Oil
- 2 Cloves Garlic, minced
- 1 thumb-sized Ginger, sliced
- 1 whole Onion, sliced
- 2 stalks Lemongrass, smashed the root part
- Juice and flesh of 2 young Coconuts
- Fish Sauce, to taste
Step-by-Step Directions
- Thaw frozen Tuna cubes in the chiller overnight.
- In a pot over medium heat, pour oil. Sauté garlic, ginger and onion till aromatic.
- Add Tuna cubes and continue cooking for 5 minutes.
- Add juice and flesh of coconut and lemongrass. Simmer for 8-10 minutes.
- Add fish sauce to adjust flavor.
- Turn off heat and Serve hot
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