Kinunot na Isda (Flaked Fish in Coconut Milk) Recipe

In a medium-sized saucepan, bring the water to a boil. Boil the tanigue and ginger for around 10 minutes. Let the tanique cool and set aside. 

Once the fish has cooled, remove the skin and crumble the meat into a bowl. Season with the vinegar, salt, pepper, and 2 cloves of the chopped garlic. 

In a separate saucepan over medium heat, combine the coconut milk and onion and stir for around 3 minutes. 

Drain the tanigue and discard the vinegar mixture. Mix the tanigue pieces into the cocomut milk mixture. Boil until it is almost dry, then add the malunggay leaves, green peppers, the first press of milk from 1 coconut, and the bird's eye chili. Boil this mixture until the liquid is reduced to half. Serve hot.