Ginataang tilapia with pechay cooked in coconut milk is delicious. This creamy ginataang tilapia is good to eat with a lot of warm rice. Cooking it is very easy and it’s done in less than 30 minutes.
Clean the fish, remove the scales and innards. Make slits on both sides of the fish, then wash it.
In a pan, heat cooking oil over low to medium heat.
Saute first the ginger strips then saute next the crushed garlic and sliced onion.
Add fish sauce. Stir for a while, then add the coconut milk. Stir and bring to a boil.
Add the pechay stem, long green chili, tilapia fish and ground black pepper. Cover lid and bring to a boil.
Season with salt and seasoning granules. (Seasoning granules is optional)
Add the red chili and pechay leaves. Cover lid and continue cooking until the pechay leaves are cooked.
When it’s cooked, transfer it to a serving plate. Enjoy and share.
Servings 2
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
