Are you looking for ways to cook tilapia? Check out the ginataang tilapia recipe.
Tilapia or cichlid fish is probably one of the most served not just in the Philippines but around the world. Maybe because it’s available everywhere as long as there’s warm freshwater.
Unfortunately, I and my father don’t get along with the size of the fish. I’m not a big fan of those gigantic tilapias because I found their flesh a little rubbery and they are tasteless. He, on the other hand, loves those enormous ones.
However, we agree with one thing — the best way to cook this is with coconut milk
- 1 kilo medium tilapia – wash and remove the internal parts
- 2 cups of coconut milk
- 1 bundle pechay – remove the bottom part
- 3 cloves garlic – minced
- 1 medium onion – chopped
- 1 knob ginger – chopped
- 2 pieces tomatoes – chopped
- 1 piece green chili
- salt and pepper to taste
- 1 cup water
- cooking oil
- Saute garlic, onion and ginger.
- Add tomatoes and let it simmer until some of the skins will peel-off.
- Add the water and coconut milk and let it boil.
- After boiling, add green chili, pepper, and salt to taste. Make it a little bland for your preferences.
- Add the tilapia and let it boil for 15 minutes.
- Add pechay and boil 1 minute.
- Serve and enjoy.
- You need to remove the slime in the nose of the tilapia by gently tapping it at the side of the sink while you clean it. By doing so, you’ll remove the stinky smell.
- This ginataang tilapia recipe is good with a shrimp paste (bagoong) as a dip.