How to Cook Ginataang Tilapia with Pechay
Experience the delightful combination of tender tilapia fish and creamy coconut milk in this Ginataang Tilapia with Pechay recipe. Aromatic spices and vibrant pechay create a harmonious blend of flavors, making it a truly indulgent and satisfying dish.
Servings: 6 servings
Calories: 361kcal
Ingredients
- 1 kilo tilapia cleaned and sliced
- 2 cups coconut milk
- 1/8 cup vinegar
- 1 teaspoon salt
- 1 medium size onion chopped
- 1 thumb size ginger sliced into strips
- 3 cloves garlic minced
- 2 bunches pechay trimmed
- 1 piece finger chili siling haba
- ground black pepper to taste optional
Instructions
How to cook Ginataang Tilapia with Pechay:
- Put tilapia in a pot and add salt. Add the garlic, onions and ginger. Then pour the vinegar.
- Turn on heat and bring to a boil. Boil for 5 minutes and cover.
- After 5 minutes, add pechay put on top of the fish. Add finger chilies then pour the coconut milk.
- Cover and continue boiling until the sauce is reduce to half or until thick.
- Season with ground black pepper if desired. Serve hot.
Video
Notes
Cooking Tips:
- Use fresh ingredients: Opt for fresh tilapia, aromatic spices, and vibrant pechay to ensure the best flavors in your dish.
- Control the heat: Adjust the amount of finger chili according to your spice preference. Remember, it's easier to add more heat later than to reduce it once it's too spicy.
- Simmer for flavor infusion: Allow the fish and aromatics to simmer in vinegar for a few minutes before adding coconut milk. This step helps to develop depth of flavor.
- Choose the right coconut milk: Use thick and creamy coconut milk for a luscious sauce. If using canned coconut milk, give it a good stir before adding it to the pot.
- Season to taste: Taste the sauce before serving and adjust the seasoning if needed. Remember, everyone's palate is different, so find the right balance of flavors for your preference.
- Don't overcook the fish: Keep an eye on the cooking time to prevent the tilapia from becoming dry or falling apart. Cook until the fish is just tender and easily flakes with a fork.
- Let it rest: Allow the tilapia to rest for a few minutes after cooking. This helps the flavors to meld together and the sauce to thicken slightly before serving.