1 regular size skipjack tuna (Tulingan)
2 cups pure coconut milk ( kakang gata)
2 tablespoons ginger strips
1/2 cup vinegar
3 cloves garlic
salt and pepper to taste
1. Clean the fish, sliced and fried, then set aside.
2. In a pot saute the ginger and garlic then the onion, once finished, add the fish and vinegar, let simmer for few minutes over low heat.
3. Add the eggplant and simmer until tender.
4. Add the coconut milk and the rest of the ingredients, then simmer until finish.
5. Serve it hot with rice.