Taste of Home: Ginataang Buyo (Stewed Yellowfin Tuna in Coconut Milk)
- mariaantonette
- Aug 26, 2014
- 2 min read
I am very excited to post this wonderful recipe from my hometown, Quezon, Philippines. This place is known for its bountiful coconut resource so I thought this will be a perfect ingredient to feature. I also used the traditional Filipino equipment "kudkuran" (coconut grater), "palayok" (clay pot), and "kalan" (charcoal stove) to make this experience extra authentic.
For the first time ever, I will use someone else's recipe, my grandma's. Ginataang Buyo (Stewed Yellowfin Tuna in Coconut Milk) is one of her specialty. Her cooking has been such an inspiration, so I decided to pay tribute and show the traditional way of cooking this dish.
Ingredients 3 pcs yellowfin tuna, medium size 1 pc coconut, whole (you can also use canned coconut milk and cream) 2 1/4 cups water 1 1/4 cups cane vinegar 1 whole garlic 5 pcs eggplant, sliced in quarter 6 pcs okra 3 pcs green chili pepper salt & pepper
Directions
1. Wash and clean the tuna and cut in 3 equal pieces each. 2. Gently slice the surface of the fish creating couple slits each piece.
3. Smash the garlic and remove the skin. 4. Transfer peeled garlic in the clay pot then add a dash of salt. 5. Place sliced fish over salted garlic. 6. Add a generous amount of salt and freshly ground pepper. 7. Pour the cane vinegar on the fish. 8. Cook uncovered for 20 minutes or until the the fish turns white.
No stirring needed :)
Kalan (Charcoal Stove)
9. Meanwhile, crack the coconut in half, drain all the juice and discard.
10. Using a coconut grater, shave the coconut meat from the shell until white part is done.
My Lola (Grandma) teaching me how to use coconut grater
Kudkuran (Coconut Grater)
11. Add 1/4 cup of water to the grated coconut and start squeezing the cream out of the coconut.
12. Strain coconut cream and set aside.
*Cheese cloth may be used for straining.
First extraction: Kakang Gata (Coconut Cream)
Second extraction: Gata (Coconut Milk)
15. Place eggplant into another pot followed by the cooked fish including the juice.
16. Strain coconut milk and pour over the cooked fish.
17. Add salt and pepper to taste.
18. Cover the pot and simmer roughly about 20 minutes.
19. Add okra and continue to cook for another 8 minutes until the vegetables are tender.
20. Turn down the heat to low and add the coconut cream to thicken.
21. Stir in green chili peppers, simmer for another 5 minutes.
Ginataang Buyo (Stewed Yellowfin Tuna in Coconut Milk)
From Kitchen with Love,
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