Fish with pechay cooked in coconut milk - this is my Ginataang Tilapia with Pechay.
This is a popular dish using tilapia. The fish is fried first, then cooked in coconut milk simmered under low heat. Pechay is added before turning off the heat. I included malunggay leaves too.
This dish is easy to cook. The process of cooking coconut milk uses aromatics such as garlic, onions, and ginger. For a touch of spiciness, I put dried and fresh chilies.
Try this recipe and share it with your family and friends!
Ingredients:
* 3 pcs Tilapia, cleaned
* 1 can coconut milk
* 4 garlic cloves, minced
* 1 knob ginger, julienned
* 1 medium onion, chopped
* 2 pcs green chilies
* 2 pcs dried red chilies
* 1 Tbsp fish sauce (patis)
* 1/4 tsp ground black pepper
* 2 bundles pechay
* 1/2 cup malunggay leaves
* salt and ground black pepper (for seasoning the fish)
* cooking oil
Procedure:
1. Clean the fish and cut on each side.
2. Season the fish with salt and ground black pepper.
3. Fry the fish and set aside.
4. Sauté onions, garlic, and ginger.
5. Pour coconut milk and let it boil.
6. Add the fried tilapia and dried red chilies.
7. Season with fish sauce, ground black pepper. Add green chilies.
8. Add the malunggay leaves and pechay. Cover and cook for 1-2 minutes. Turn off heat.
9. Transfer to a platter. Serve with steamed rice.
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