Ginataang tilapia is one of the many ways of preparing a tilapia fish. The taste of coconut milk and ginger adds too much flavor to this recipe.
When preparing tilapia, make sure to clean them thoroughly. Many of them were bred in freshwater and thus they often feed on non-organic fish foods. For health reasons, you need to clean/gut the fish and cook them well.
Check out how to cook Ginataang Tilapia here:
3 pieces medium sized tilapia
2 cups of fresh coconut milk
3 stalks of Pechay leaves
1 medium sized onion (chopped)
4 cloves of garlic (minced)
1 knob ginger (chopped)
1 tbsp shrimp paste (bagoong)
3 pieces chili (siling labuyo)
1. Heat the pan and fry the tilapia for about 5 minutes on both sides. Set aside.
2. Sauté garlic and onion.
3. Pour in coconut milk.
4. Add the shrimp paste. Season with salt and pepper.
5. Add the ginger.
6. Cover and cook for about 15 minutes.
7. Add in the slightly fried tilapias.
8. Add in Chili.
9. Cover and let it simmer for another 10 minutes.
10. Put in Pechay leaves. Cover and turn off the fire.
Serve and Enjoy!
Note from Delish:
Tilapia is one of the most popular and most available fishes in the Philippines. Tilapia is one seafood that you don’t want to miss serving for your family. It is a good source of protein, omega-3 fatty acids and all other important vitamins and minerals.
In order to make tilapia recipe more flavorful. Don’t forget to drop some fresh siling labuyo! I used pechay, but you can always use other options such as malunggay, spinach etc. One good note, frying the fish beforehand is important to keep it tough especially when you start dipping it on the “gata” sauce.
If you have any question, please drop me a message.