Nutrition balance score
Great
Glycemic Index
34
Low
Glycemic Load
32
High
Nutrition per serving
Calories956.7 kcal (48%)
Total Fat50.5 g (72%)
Carbs94.6 g (36%)
Sugars12.7 g (14%)
Protein39 g (78%)
Sodium280.8 mg (14%)
Fiber20.3 g (72%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1 lbTuna loin

1anaheim chili

2tomato
small

2shallot
finely diced

1red chili
small, finely diced and de-seeded

2kaffir lime

15 ozcoconut milk

3calamansi

8 oztaro leaf

1Yellow onion
small, chopped finely

2cloves garlic
minced

2 tablespoonscoconut amino

¾ cupcoconut milk

4 cupsdashi

½ tablespoonbouillon
For optimal results, use my homestyle "Sabaw Maro" otherwise it will not taste accordingly

3 teaspoonsea asparagus
dried

¾ teaspoonannatto powder

1 cupcoconut water

½ tablespoonsea asparagus

2 tablespoonrice vinegar

2 tablespooncoconut water

1 tablespoonmonkfruit sweetener

1daikon
thinly sliced

7 ½ cupssoy curls
dry

14 tablespoonavocado oil

6onions
small, sliced into rings

12 clovesgarlic
minced

6ube
small, peeled and diced
Instructions
Step 1
Add sea asparagus to coconut water for solution, soak daikon for 15 minutes to make soft. Drain, and wring out excess moisture from the radish.



Step 2
Make sweet vinegar pickling solution by combining rice vinegar, water, sugar. Place radish in a glass jar/container and cover the jar/container. Pickle for at least 1 hour.



Step 3
Dry the remaining daikon. Grind to a fine powder after completely dried and set aside.
Step 4
Prepare the hot water, dried sea asparagus & daikon powder. Mix well then add into a heat proof bowl with the soy curls. Cover the container and allow the curls to rehydrate until doubled in size, around 15-20 minutes. You can also leave this to soak overnight.
Step 5
Heat a large skillet or pan over medium heat. Once hot, add in the oil.

Step 6
Sauté the onions and garlic, for 1-2 minutes until the onions are tender.
Step 7
Cut the cut up fish in a bowl with the juice of the limes, make sure to cover the fish and put in refrigerator for at least 45 minutes.
Step 8
Preheat oven to 350 degrees. In a large saucepan over medium heat, sauté your onions, stirring constantly until translucent.
Step 9
Add the minced garlic to the onions and stir for another minute.
Step 10
Turn the heat up to medium high and add the corned beef and soy sauce. Use a fork to shred the corned beef. Cook stirring occasionally until a bit browned but not burnt.
Step 11
Add in the potatoes and add a pinch of salt. Leave to cook for 5-6 minutes until almost cook through (but still has a good bite). You can add 2-3 tbsp water to the potatoes to help cook these down.
Step 12
Afterwards, add soy curls and cook down with ube.
Step 13
Cover the casserole dish tightly with foil and bake for 45 minutes.
Step 14
Add the other ingredients to the bowl and mix well.
Step 15
Add in the half of the coconut milk and bring to a simmer.
Step 16
Remove mixture from refrigerator and drain the liquid, retaining a bit to mix with the coconut milk.
Step 17
If soaking overnight, you can just use regular room temperature broth.
Notes
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