Ginataang Tilapia with Pechay

Ginataang tilapia is a Filipino dish and this Ginataang tilapia with pechay is made by cooking tilapia and pechay in a gravy of coconut milk, tomato, vinegar, onion, garlic, ginger, fish sauce, salt and pepper. This yummy kitchen Ginataang Tilapia recipe is with pechay is very tasty and scrumptious due to flavour of pechay. With this recipe, I'm going to guarantee you that this is the best tilapia dish you'll ever taste in your entire life. Just try it
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Written recipe at https://yummykitchentv.com/ginataang-...

INGREDIENTS
✔️2 pieces (around ¾ kilo) Tilapia, Large (scale removed and cut in the back)
✔️2 bunches (tali) Pechay / bokchoy or Musta
✔️1 ½ cup coconut milk
✔️3 pieces Tomatoes (diced)
✔️1 piece onion (chopped)
✔️3 cloves garlic (chopped)
✔️1 tablespoon ginger (minced)
✔️2 tablespoon vinegar
✔️½ cup water
✔️Salt and pepper to taste
✔️Fish Sauce to taste (optional)

Directions
Season the fish with salt from one side and to the other side. Rub the salt to evenly spread the salt.
For the fillings, in a bowl, combine the diced tomatoes, chopped onions, chopped garlic, minced ginger, salt and pepper. Mix well.
Put the mixture inside the fish and in the head part of the fish.
Set aside the remaining fillings.
For an optional method, place a pechay on a plate and wrap the tilapia with the pechay.
Chopped the pechay and place it in a frying pan and arrange the wrap fish on the frying pan.
Add the leftover fillings, vinegar and water. Let it boil in medium heat fire.
Once it is boiled, add the coconut milk. Turn the heat to low and let it simmer for 5 to 8 minutes in a medium heat fire.
Scoop and pour the coconut milk over the fish occasionally to cook evenly.
Cover again the pan and simmer for at least 5 minutes.
Add pepper, fish sauce (patis) or salt to taste. Taste the sauce for your preferred saltiness. You may add chilies on this part if you want it to be spicy.
Continue scoop and pour the sauce over the fish.
Cover the pan and simmer until the sauce reduced and thickens.
Scoop and pour the sauce again over the fish and turn off the fire.
Serve while it is hot. Enjoy!