Prepare the Tuna:

Clean and cut the Prime Skipjack Tuna into bite-sized chunks. Set aside.

Infuse Aromatics:

Tie the Fragrant Pandan Leaf into a knot to release its aroma.

In a large pot, combine the shallots, sun-dried oregano, bird’s eye chilies, kaffir lime leaves, freshly grated ginger, lemon basil leaves, and finely chopped lemongrass.

Cook the Aromatics:

Sauté the aromatic mixture over medium heat until the shallots are translucent and fragrant.

Add Tuna and Coconut Milk:

Add the prepared Prime Skipjack Tuna to the pot.

Pour in the luxurious thick coconut milk and stir gently to combine.

Simmer the Stew:

Allow the mixture to simmer over low heat until the tuna is cooked through and the flavors are well-incorporated. Stir occasionally.

Add Garlic and Seasoning:

Stir in the minced garlic and premium sea salt. Adjust the seasoning according to your taste.

Incorporate Cayenne Peppers:

Slice the vibrant red cayenne peppers and add them to the pot for a spicy kick. Adjust the quantity based on your spice preference.

Continue Simmering:

Let the Cakalang Pampis simmer for an additional 10-15 minutes, allowing the flavors to meld and intensify.

Check for Consistency:

Adjust the consistency of the stew by adding more coconut milk if needed. Simmer until you achieve the desired thickness.

Serve:

Once the Cakalang Pampis reaches the desired consistency and flavor, remove the pandan leaf and kaffir lime leaves.

Serve the dish hot over steamed rice or with your favorite accompaniment.

Garnish (Optional):

Garnish with additional lemon basil leaves or cayenne peppers for a vibrant presentation.