Kilawing Tuna sa Gata ( Tuna Ceviche)

 

Last week we  travel to Bulan, Sorsogon for a 4 days vacation with my wife and in-laws. It was a 13 to 14 hours drive from manila. It is strategically located at the southwestern most tip of the island of Luzon and is a premier town in the Province of Sorsogon. Major export of this town are from its coastal waters, agricultural lands produce rice, copra, and abaca fiber. Most bicolano dishes are cooked with gata (coconut milk).

We bought this fresh tuna from Bulan wet market and his uncle prepared the dish. This dish is typically made from fresh raw fish marinated in citrus juices such as vinegar or lime and spiced with chili peppers. Additional seasonings like chopped onions, salt and ginger are also added. The twist here is the coconut milk that was added which is not usually a part of the ceviche. At first I was curious if why did her uncle put coconut milk on this one but when I tasted it all questions was answered. Coconut milk add creaminess on the dish, it is still the usual kilawin but made creamier. This dish is so easy to prepare but make sure that the fish is fresh to avoid food poisoning.

Ingredients

1 kilo tuna

2 thumb ginger (minced)

  3 medium red onion (circle cut)

1/2 cup vinegar

1/4 cup coconut milk

2 tsp ground-pepper

5 chili fingers (chopped)

salt

Instructions 

1. Fillet the tuna and cut into small pieces. Set aside.

2. In a large bowl, put the vinegar and coconut milk.

3. Add the chopped tuna, ginger, chili's and onions

4. Sprinkle some salt and ground-pepper.

5. Stir until all blended together. You may add more chili's for more spicy kick.

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Salmon head sinigang with miso

My wife and I can eat Sinigang daily or even a week. Sinigang is a Filipino stew characterized by its sour flavor most often associated with tamarind as its base. This dish is perfect for the rainy season to keep our body warm and active. There are many varieties of soup base for Sinigang, you can use guava, kamias, calamansi or any sour fruit and vegetable that you want as your base. It usually comes with vegetables like  kangkong (water spinach), radish and sitaw (long bean). You can cook this using beef, pork, chicken, fish and shrimp. I always cook this dish once or twice a week. I hope that you can try this one at home.

 Ingredients

1 kilo salmon head (chopped)

100 grams miso paste

3 tbsp pure tamarind paste or 20 grams "Sinigang Mix"

3 tsp oil

1 red onion (julienned)

2 cloves garlic (crushed)

3 pcs tomato (quartered)

3-4 pcs long green chilis

 1 bunch water spinach (kangkong)

800 ml water

salt and pepper to taste

Instructions

1. In a large pot, heat oil then saute garlic together with the miso paste. 
2. Add water, onion, and tomato. Wait to boil. 
3. Put the tamarind paste or "Sinigang Mix". Add more water depending on your preferred level of sourness.
4. Add salmon head and simmer for 3-5 minutes.
5. Put the water spinach and chilis. 
6. Add salt and pepper to taste.
7. Serve with rice and enjoy.

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