Spicy Shredded Skipjack Tuna & Fragrant
Coconut Milk Rice

Ingredients

For the tuna

large fresh skipjack tuna
lime (optional)
6 red chilis
8 shallots
5 cloves of garlic
2cm ginger
1 bunch of lemongrass
2cm galangal
4 sheets of orange leaves, chopped
2 bay leaves
1-2 tsp soy sauce
pinch of salt, sugar and pepper
seasoning powder, optional

For the coconut rice

4 cloves of garlic
5 shallots
lemongrass
3 bay leaves
200ml coconut milk
salt to taste
4 cups white rice
1 cup brown rice

Method

For the tuna

1. Sprinkle the fish with lime, leave it sit for 5-10mins then boil it with water (half done). Then shred the fish with a fork.
2. Blend spices: shallots, garlic, ginger, salt, red chili, galangal (just roughly blended).
3. Prepare the pan and vegetable oil, put the blended spices in and stir-fry, then put lemongrass, bay leaves, orange leaves until you can smell the fragrance. Pour in a little water, continue to stir. After the water evaporated, insert the shredded skipjack tuna and continue to stir, so everything is blended in.
4. Add soy sauce, salt, sugar, pepper and cook, you may put food seasoning a bit if you like a stronger flavour. If more water is needed, pour it little by little so the dish doesn't burn.

For the coconut rice

1. Blend garlic, shallot and salt until soft. Stir fry it on the pan with little oil.
2. Smash the lemongrass and put into the pan and continue to stir up, add bay leaves. Turn the stove off.
3. Rince the rice as needed. I use an electric rice cooker for ease but you can also use the stove method. Add the coconut milk and stir fry spices into the rice, including the oil and add more water as needed depending on how much rice you are cooking. The rice ready to be cooked, using the electric rice cooker.