Cichlid Fish With Coconut Milk (tilapia)
"Cichlid Fish With Coconut Milk(Ginataang tilapia) is probably one of the most mouth-watering dish Filipinos love. Since tilapia is a favorite fish, Filipinos innovated and made a number of dishes that is perfect for its tender and naturally flavorful fish flesh. Cooking ginataang tilapia is quite different from other fishes cooked in coconut milk, because tilapia needs to be fried first before being cooked in coconut milk. The fish meat is too tender compared to those of milk fish or tuna which are firm. You should also ensure that the belly is fully cleaned to avoid the bitter taste. "
Preparation Time10 min
Chilling Time5 min
Cooking Time20 min
- 3 pcs tilapia big( Cichlid Fish)
- 1 tablespoon salt
- 1 cup cooking oil
- 2 thumbs ginger, chopped into strips
- 1 pc onion, minced
- 4 cloves garlic, minced
- 1 cup coconut milk
- 3 pcs red or green chili peppers
- 2 tablespoons patis (fish sauce)
- 1 bunch pechay (or spinach or mustard)
Clean Cichlid Fish(tilapia) thoroughly, removing even the black parts of the belly to avoid the bitter taste. Season with salt at let it rest for 5 minutes. (Watch out for cats!)
In a pan, heat the oil. Fry the tilapia until crisp and golden brown. Set aside.
In a wok, saute ginger, garlic and onion. Stir constantly until the garlic turns golden brown.
Add coconut milk. Let it simmer for about 3 minutes then add the peppers.
Allow coconut milk to continue simmering. Carefully put the fried tilapia. Cover and let it simmer for 5 minutes.
Turn over the tilapia to its other side to allow both sides cook. Season with fish sauce and pepper to taste. Cover and let it simmer for another 5 minutes.
Add the pechay (or any green leafy veggies you desire). Cover and let it cook for another 3 minutes.
Transfer to a serving bowl and serve with hot rice!