Kinilaw

everytime there is a visitor who dines with us my Pap used to serve this dish and all of them says that my Pap makes the best kinilaw they have ever tasted. he shares to me the secret.

1/2 kilo tuna (cubed)
1/2 cup sukang tuba
2tbsp minced ginger
1 minced onion
salt and pepper to taste
chillies
1 bell pepper minced
coconut cream or evap milk
half of tabon2x (see note)

Wash the fillets and trim any remaining skin and bones. Cut into one-inch cubes. Place in a glass bowl and sprinkle with salt and pepper. Mix well. in another bowl scrape the tabon2x using a spoon pour the vinegar mixed well and extract the juice.strain and mixed with the fish fillet.

Add the chili peppers, bell pepper, ginger and onion. Mix well and chill for another 20 minutes. Pour in the coconut cream, mix well and serve cold.

note: tabon tabon is only found in the markets of mindanao. this is how tabon tabon looks like