• ½ kilo of yellow fin tuna fish ( tambakol)
• ½ cup of thick coconut milk
• 1 onion, sliced
• 1 bulb of garlic, crushed
• 1 medium sized ginger, sliced in strips
• 2 banana peppers, sliced in two
• Pechay
• 2 medium eggplants, sliced
• ½ cup of vinegar
• Salt/ fish sauce
• pepper
• water

INSTRUCTIONS:

1. Clean the fish well and other ingredients you are going to use such as pechay and eggplant.
2. In a clean casserole, put the fish, ginger, garlic and onion. Add vinegar, water and pepper. Bring to boil. Once it has reached the boiling point simmer for few minutes to make sure that the fish is well cooked.
3. Then add the coconut milk. Let it boil again and simmer for few minutes until natural oil is coming out from it. .
4. Put the eggplant and banana pepper.
5. Add pechay and lower the heat. You may add salt or fish sauce to taste.
6. After few minutes, turn off the heat and transfer the dish to a clean serving plate. Serve with steamed rice.