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| Ginataang Tilapia |
Ginataan is Filipinos way of cooking dishes using coconut milk or cream. This method can be used in cooking meat, fish and vegetables; even rice actually. In this post, I'll be featuring ginataang isda, a Filipino dish with fish (in this case, tilapia) and coconut milk or coconut cream as the main ingredients. Several vegetables, like pechay, spinach (or kangkong) or eggplants, may also be added aside from the usual ginger, garlic and onion. For additional kick, finger chilis are usually added, too. In my version of ginatang tilapia, I added turmeric for additional flavor and color. When I cook ginataang isda, I normally don't sauté onion and garlic. I don't fry fish too because I don't want to add more fats into my dish aside from the fact that it's an added step (I'm lazy haha). But of course, you can fry the fish first. It will add flavor and texture to your dish. Anyway, here is the recipe of my no-sauté no-fry version of ginataang isda (tilapia).
Ingredients
2 tilapia, around 500 grams
2 cups coconut cream (kakang gata)
1 bunch pechay
1 thumb-size ginger, crushed or sliced
1turmeric, smaller than ginger, crushed or sliced
1 onion, sliced
5 cloves garlic, crushed or sliced
2 finger chilis
salt and pepper, to taste
How to make ginataang tilapia
1. Wash and clean tilapia, rub with salt and set aside.
2. Place ginger, turmeric, onion, garlic and chilis at the bottom of the pot then place tilapia on top.
3. Add 1 and 1/2 cup of coconut cream and then put the pot on medium fire.
4. Season with salt and pepper based on your preference.
4. Once boiling, lower the fire and let it simmer for around 10 minutes.
5. Add pechay and the remaining half cup of coconut cream and let simmer for another 3 minutes.
That's it, ginataang tilapia is ready for serving. Serve with warm rice. Enjoy!
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| black rice with ginataang tilapia + Frnk Milkbar's cinnamon miruku |
~ oo00oo ~
Yield: good for 2-3 persons
Prep/Cook Time: around 30 minutes
Cost: around 150 Php, as of post date
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