Ingredients from the Backyard
I generally prefer to eat tuna raw, and the only tuna dish that comes close to maguro sashimi or sushi in my opinion, is the zesty tuna with coconut milk our house help cooks up.
This dish can be included in the 4 ingredient recipe book i have on my shelf.
You can prepare the coconut milk from scratch by grating the meat of a mature coconut and adding just enough water to soak. Using too much water will produce a less creamy base. Mash the coconut meat in the water and drain, setting aside the white liquid.
However, if mature coconuts are not available where you are, you can find canned coconut milk in the grocery’s Asian section. Just pop off the top and you’re good to go.
Kamias is a green sour fruit found in asian countries.
they grow in clusters and are generally used as a souring agent for dishes. they can also be candied (although ive never had these candied) or eaten raw dipped in salt (for that sour salivating experience)
for this dish the Kamias fruit should be dried under the sun to produce a bark like ingredient similar in texture to vanilla
once the kamias fruit has been dried it can be stored for future use
Just in case Kamias is not available, some cooks substitute this souring agent with lemons or tamarind, although i would not be able to make a good recommendation on that as i have never tried this dish with either of the two substitutes. If anyone ever tries it, please let me know.
Preparing the Dish
1. Rub the raw tuna or any meaty fish with salt to taste.
2. Place a few pieces of dried kamias fruit at the bottom of a sauce pan.
3. Place the salted tuna on top of the dried kamias fruit and add enough coconut milk to submerge the other ingredients.
4. Place over low fire and wait for the coconut milk to come to a boil. Do not stir.
5. When the coconut milk is thick and bubbling, you’re ready to serve.
This is great over steamed rice
(thank you to Manong Ken’s Carinderia for the photo of the Kamias tree)