Ingredients:
500g(Family), Whole tinapang Galunggong
2 cups coconut cream
1 tbsp tomato paste
1 tsp grated ginger
10 cloves garlic, minced
1 large white onion, chopped
1 tsp fish sauce
½ tbsp chili flakes
1 tsp sesame seeds
½ tbsp spring onions, chopped (for topping)
Cooking oil
How to Cook:1.Quick fry the tinapa
Heat a small amount of oil in a pan. Quickly fry the tinapang galunggong for about 15–35 seconds on each side, just enough to warm it and slightly crisp the skin.
2.Sauté the aromatics and spices
Move the fried tinapa to the side of the pan. In the same pan, sauté the ginger, garlic, and onion until fragrant. Add the tomato paste and fish masala, then cook for about 1 minute to release the aroma of the spices.
3.Add the coconut sauce
Spread the sautéed mixture over the fish. Pour in the coconut cream and add the fish sauce. Cover and simmer over low to medium heat for 3–5 minutes.
4.Prepare the chili sesame topping
In a small pan, heat a little oil and quickly toast the chili flakes and sesame seeds for 2–3 seconds until aromatic.
5.Finish cooking
When the coconut cream slightly thickens and begins to release oil, turn off the heat.
6.Serve
Transfer to a serving plate and top with the toasted chili flakes, sesame seeds, and chopped spring onions.
By: Chef Myles
