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Tuesday, June 14, 2011

Ginataang Tilapia (Tilapia in Coconut Milk)

4 pieces of tilapia medium sized. Cleaned and inners removed.
ginger about a thumb sized pounded
2 cloves of garlic, pounded
1 onion sliced
2 pieces of long green chili (siling haba)
1 cup of coconut milk
1 bundle of pechay, cleaned and cut in serving portions
some cooking oil

How to cook Ginataang Tilapia:
  • Saute the garlic, onion and ginger with the cooking oil.
  • Pour the half of the coconut milk, put the vegetables, then the tilapia and cover. Simmer it over medium fire.
  • As soon as the vegetables have wilted and the sauce starts to thicken add the remaining coconut milk, the chili and a lit bit of salt to taste. Serve hot with rice. 

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