Ginataang Tilapia: A Creamy Filipino Delight

Ginataang Tilapia is a flavorful Filipino dish that combines tender tilapia fish with a rich and creamy coconut milk sauce. Infused with garlic, ginger, onions, and a touch of chili for some heat, this dish is a perfect blend of savory and mildly spicy flavors. Often cooked with vegetables like pechay (bok choy) or eggplant, it pairs wonderfully with steamed rice, making it a comforting and satisfying meal.

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Written Recipe at https://yummykitchentv.com/ginataang-...

INGREDIENTS:
1 kilo tilapia
2 bunches pechay
2 cups coconut milk
3 cloves of garlic
1 medium onion
3 medium tomatoes
1 thumb ginger
salt and pepper to taste
fish sauce to taste
oil for frying
long green chilies

Directions:

Wash and prepare the tilapia. Remove the fins, gills and gut. Make 2-3 slits on both side of the fish’s body. Season both sides with salt and pepper and rub them generously. Do these steps with the other tilapia.
Heat some oil in a pan. Place the tilapia gently and let it cook for a few minutes. Do not move the fish around or flip too early. Once golden and crispy, flip the fish to cook the other side as well. Transfer the fish to a strainer or paper towel to drain excess oil. Set aside.
Chop and prepare the aromatics. Reduce the oil from the pan and then add the ginger, garlic and onions. Saute them for a few minutes until light brown. Add the tomatoes and crush them gently while sauteing to release the liquid.
Pour the coconut milk and let it boil using low heat. Season with some pepper and fish sauce. Let this simmer for a few minutes.
Add the pechay leaves and submerge them in the coconut sauce. Let them cook until soft. Add the long green chilies and simmer for another minute.
Then, add the fried tilapia back to the pan. Flip and baste them with the sauce to absorb the creaminess. After a few minutes, turn the heat off.
Transfer the ginataang tilapia with pechay to a serving plate. Enjoy this with a big plate of hot steaming rice. Yum!