Directions
- 1Chop red onions, slice chives and Thai chilies, and grate some ginger.
- 2Thinly slice some radishes using a mandoline and place them in ice water to keep them crunchy and prevent oxidation.
- 3For the coconut sauce, combine coconut milk, fish sauce, salt, sugar, halved Thai chilies, and grated ginger in a pot. Simmer on low heat for a few minutes, then add calamansi juice and chill in the fridge.
- 4Slice the yellowtail tuna into sashimi-style pieces.
- 5For the marinade, combine coconut or cane vinegar with salt, sugar, red onion, grated ginger, Thai chilies, chives, calamansi juice, and olive oil. Mix well.
- 6Marinate the fish for about five minutes.
- 7Pour some chilled coconut sauce into the middle of a plate. Arrange the marinated fish around the edges.
- 8Add some red onions, Thai chilies, and chives from the marinade on top of the fish.
- 9Garnish with radishes and cilantro. Drizzle with olive oil.
- 10Serve with chicharron.
Ingredients
- 1 cup coconut milk
- 0.5 tbsp fish sauce
- 0.5 tsp salt
- 1 tsp sugar
- 2 Thai chilies
- 0.5 tsp grated ginger
- 4 tbsp calamansi juice
- 1 lbs yellowtail tuna
- 0.5 cup coconut/cane vinegar
- 0.25 cup red onion
- 2 tsp Thai chilies
- 2 tbsp chives
- 3 tbsp calamansi juice
- 3 tbsp olive oil
- 1 handful cilantro
- 1 handful radishes
- 1 handful chicharron
Equipment
knifemandolinegraterpotbowlspoontongs
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