Friday, 16 December 2011

Tuna & Eggplant in Coconut Cream




We have a few recipes posted in this blog for fishes cooked in coconut cream.  Now, I am posting another one, this time, it’s tuna.  Frederick and I bought a whole tuna, last weekend.  It’s  just a small-size tuna, more than 2kg. that is good enough for 5 dishes.  This is the first dish we are cooking out of that tuna :-)


Ingredients:

Tuna, 2 slices – 300 g.
Apple Cider Vinegar – 3 tbsp
Fish Salt – 1 tbsp
Sea Salt – ½ tsp
Garlic, chopped – 5 cloves
Onion, dice – 2 medium bulbs
Ripe Tomato, diced – 1 large
Ground pepper to taste
Kara coconut cream – 100 ml
Water – enough to cover the fish
Eggplant, cut into wedges – 2 small pieces

Cooking Procedure:

1. Place the following ingredients in a pot:  tuna slices, garlic, onion, tomatoes, ground pepper, apple cider vinegar, fish sauce, and water, just enough to cover the ingredients.  Bring to a boil.
2.  Add in the eggplant and simmer.  Add more water if needed until the eggplant is almost cooked.
3.  Add the coconut cream and salt.  Let it simmer until most of the liquids evaporated.

Serve with a steaming rice or you can eat it as is to lessen your calorie intake.


Good for 2 servings . Here’s the estimated Nutritional values per serving based on the ingredients used. 

Calories :  360.20 kcal
Total Fat:   2.68 g.
Cholesterol :  86.46 mg.
Saturated fat : 1.22 g.
Protein :  46.86 g
Trans fat  :  0 g.
Sodium : 1,359.27 g.
Dietary fiber :  2.25 g.
Carbohydrate : 8.61 g.
Sugar  : 0 g.



- fresha-licious (16December2011)

© 2011 Fresha-licious All Rights Reserve

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 Here are some recipes for fishes cooked in coconut milk/cream:

- Ginataang Pague (stingray in coconut milk)

- Spotted Trevally in Coconut Milk

- Stingray in Coconut Milk

- Ginataang Tilapia with Endive Leaves

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