200 g tuna or maya maya fillet, cut into 12 chunks
1/4 tsp iodized fine salt (or ¾ tsp iodized rock salt)
4 cloves garlic
1 pc small onion, sliced
1/2-1 pc siling labuyo
2-3 tbsp bagoong alamang
1 bunch 200 g) sitaw, cut into 2” long
1 stalk tanglad, pounded
3/4 cup thick coconut milk
1 pouch 200 g) DEL MONTE Filipino Style Tomato Sauce
1 small bunch kangkong, leaves and tender stalks only

Directions:
1. Season fish with salt. Fry until half -cooked or light brown. Retain 2 tbsp oil in pan. Set aside

2. Pound garlic, onion and sili together. Sauté in pan for 2 minutes. Add bagoong, sitaw, tanglad, and coconut milk. Simmer over low heat for 10 minutes.

3. Add DEL MONTE Filipino Style Tomato Sauce and kangkong. Simmer for 5 minutes. Add fish. Simmer for another 5 minutes.

Source: Kitchenomics