How to Cook Ginataang Tilapia

How to Cook Ginataang Tilapia

Ginataang tilapia is fish with pechay or spinach cooked in coconut milk. I specifically use tilapia for this recipe.

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This dish is easy to cook. Remember that i am using fresh tilapia for this recipe. You can also fry it before cooking. If you have your own method of frying fish, go ahead and prepare it that way. I started vy seasoning the fish with salt. Make sure the salt is rubbed all over the fish,.

Fry the fish in hot oil until golden brown. Do the same step on the other side. It is also important to let the oil drain completely after frying fish. This will help keep it crisp.

Aromatic are important cooking marinated tilapia. These ingredients bring flavor and aroma to the dish. It also helps reduce the fishy taste and aroma. Onion, garlic and ginger are the first to fry until they rise.

Then i added 2 cups of coconut milk and chili before the fish. Also add little vinegar while cooking the dish. Cook the fried fish for 12 minutes. Also add the long green chili and seasoning will be added later. Add a little ground black pepper and add another tablespoon of fish sauce (optional) or salt. Complete the dish with fresh leafy vegetables like pechay or spinach.

Ingredients

• 2pcs tilapia (cleaned)
• 2cups coconut milk
• 4cloves garlic (minced)
• 1pc onion (chopped)
• 1thumb ginger (chopped)
• 2pcs long green chili
• 1/4teaspoon black ground pepper
• 3 tablespoons cooking oil
• pechay

Instructions

1. Heat oil i a pan.
2. Saute onion, garlic and ginger in hot oil.
3. When the onion is soft. Pour the coconut mlik into the pan. Let boil and cover. Cook it for 5 minutes between low to medium heat.
4. Add the tilapia. Cover and simmer for 12 minutes
5. Add the long green chili and season with fish sauce or salt and ground black pepper. Stir and cook for 3 minutes.
6. Add pechay. Cover and cook for 1 minute.
7. Transfer to a serving plate.
8. Enjoy and share my recipe.

It’s really easy to cook. So what are you waiting for. Try my recipe you won’t regret it.