Here’s how to cook “Kapitan De Davao”

Ingredients:

200 gms. clams
200 gms. squid, sliced into rings
250 gms. alimasag, cut into four
100 gms. tuna belly, diced
150 gms. shrimps
2 tsps. turmeric powder
50 gms. garlic, finely chopped

30 gms. ginger, finely chopped
30 gms. lemon grass, finely chopped
salt & pepper to taste
oil
fish stock
1 cup fresh coconut cream

Directions:

Season seafood with salt and pepper, grill individually. Set aside. In medium saucepan, heat the oil; sauté the garlic, ginger and lemon grass. Add fish stock and season with salt and pepper. Simmer for 2 minutes or reduce the stock to 3/4 its volume. Thicken with roux for medium consistency. Pour the sauce on top, garnish with pepper and onions.