It’s meatless Friday again here in Pinay in Texas Cooking Corner! Today, I’ll share with you a dish called Ginataang Tilapia (Tilapia in Coconut Milk).
In the Philippines, ginataan is what you call anything cooked with gata or coconut milk. I've featured a ginataan recipe before which is Ginataang Kalabasa at Sitaw (Squash and String Beans in Coconut Milk). Just like that vegetable dish, ginataang tilapia is a sure hit to both kids and adults in the Philippines. The creamy coconut milk and the flavors of all the ingredients combined together make this dish so appealing to anyone's taste buds! Plus it's very easy to prepare and cook! Give it a try!
Prep Time: 10 minutes Cook Time: ~30 minutes Servings: 4-6
* I shared this on Simple Lives Thurday, Feed Me Tweet Me Follow Me Home Friday, and Friday Potluck@EKat's Kitchen
- 2 lbs. Tilapia, cleaned and cut into serving pieces
- 1 can coconut cream
- 6 heads pechay (Bok Choi) , washed and trimmed
- 1 large eggplant, sliced diagonally
- 1 thumb-sized ginger, julienned
- 1 small luyang dilaw(turmeric), julienned (to give the ginataan a slight yellow color)
- 4 cloves garlic, crushed
- 1 medium- sized onion, sliced
- 2 Tbsp fish sauce
- 2 Tbsp vinegar
- ½ tsp peppercorns
- 2 Jalapeño pepper or banana pepper
- ¼ cup water
- Salt to taste
1. Sprinkle tilapia with salt. Let sit for at least 10 minutes.
2. Pour coconut cream, water, fish sauce and vinegar in a large sauce pan. Add ginger, turmeric, garlic, onion and peppercorns. Over medium low heat, bring to a boil and let simmer for 3 minutes.
3. Add fish. Simmer for about 10 minutes. Add eggplant and Jalapeño pepper. Simmer until eggplant is almost tender.
4. Add pechay. Simmer for another 3 minutes. Add salt to suit your taste. Simmer for another minute.
5. Remove from heat. Serve hot with rice!