Piaparan a Bakas

Method

1. Taste a small flake of the smoked tuna first.
2. If it is very salty, soak it in cool water for 10 minutes, drain, and pat dry; keep the pieces fairly large so they do not disappear into the coconut.
3. Toast the grated coconut in a dry wide pan over medium heat, stirring constantly, until light golden and nutty. Set aside one-third for finishing.
4. Heat the oil in the same pan. Cook the onion for 3 minutes, then add garlic, ginger, turmeric, and palapa. Stir for 1–2 minutes until the aromatics smell cooked and the oil turns yellow-orange.
5. Pour in the coconut milk and water or stock. Bring only to a gentle simmer, then add the remaining toasted coconut and stir until evenly moistened.
6. Nestle in the smoked tuna and green chilies. Simmer uncovered over low heat for 10–12 minutes, turning the fish gently once, until the sauce thickens and the coconut absorbs the smoky flavour.
7. Taste the sauce with a piece of fish before adding salt or fish sauce. If it is too thick, loosen with a spoonful of hot water; if watery, simmer a few minutes longer.
8. Fold in the reserved toasted coconut for a loose, textured finish. Rest for 5 minutes, scatter with spring onions, and serve with kuning or plain rice.