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Ginataang tilapia or tilapia with coconut milk is a popular tilapia dish. This is a kind of fish stew cooked in coconut milk with a little vinegar and onion, garlic, ginger, finger chili and of course the pechay. Other ginataang tilapia recipe doesn’t use vinegar. But the advantage of using vinegar will lessen the fishy odor and taste. It will also improve the taste of the dish.
How to Cook Ginataang Tilapia with Pechay Author: Manny Recipe type: Fish Recipe Cuisine: Filipino
1 kilo tilapia, cleaned and sliced 2 cups coconut milk ⅛ cup vinegar 1 teaspoon salt 1 medium size onion, chopped 1 thumb size ginger, sliced into strips 3 cloves garlic, minced 1 to 2 bunches pechay, trimmed 1 pc finger chili (siling haba)…
View Full Recipe at Panlasang Pinoy
%20ground%20black%20pepper%20to%20taste%20(optional)%3C/p%3E%3Cp%3EPut%20tilapia%20in%20a%20pot%20and%20add%20salt.%20Add%20the%20garlic,%20onions%20and%20ginger.%20Then%20pour%20the%20vinegar.%20Turn%20on%20heat%20and%20bring%20to%20a%20boil.%20Boil%20for%205%20minutes%20and%20cover.%20After%205%20minutes,%20add%20pechay%20put%20on%20top%20of%20the%20fish.%20Add%20finger%20chilies%20then%20pour%20the%20coconut%20milk.%20Cover%20and%20continue%20boiling%20until%20the%20sauce%20is%20reduce%20to%20half%20or%20until%20thick.%20Season%20with%20ground%20black%20pepper%20if%20desired.%20Serve%20hot.%20%203.5.3208%3C/p%3E){kind=link}