Tinian Parrotfish Tinaktak
Ground or flaked reef fish simmered in coconut milk with green beans, tomato, and onion. Traditionally made with ground beef, this Tinian household variation swaps in local parrotfish caught close to shore.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 5
- Difficulty
- Medium
- Calories
- 300 kcal
Equipment
- •Large skillet or wok
Nutrition
Per serving, approximate
- Calories
- 300 kcal
- fat
- 19
- carbs
- 9
- protein
- 24
- calories
- 300
Instructions
- 1
Heat oil in a large skillet. Saute the onion and garlic until fragrant.
- 2
Add the tomato. Cook until it softens and breaks down slightly.
- 3
Pour in the coconut milk. Bring it to a gentle simmer.
- 4
Add the green beans. Cook for 5-6 minutes until just tender.
- 5
Gently stir in the flaked fish. Season with salt.
- 6
Simmer gently for 3-4 more minutes to let the flavors combine. Serve hot.
Chef's tips
Break the fish into large flakes instead of mashing it. This keeps nice, chunky pieces in the dish.
Storage
Refrigerate up to 2 days.
Reheating
Reheat gently over low heat, stirring often, without letting the coconut milk boil hard.
Common mistakes to avoid
- •Boiling the coconut milk too hard, which can cause it to separate and curdle
- •Overcooking the fish before adding it to the skillet, which makes it dry
Serving suggestions
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