Ginataang Tilapia

Ginataang Tilapia
  • 1 kl medium size Tilapia (innards and scales removed)
  • 20 pcs Mustard leaves (washed, stems removed)
  • 2 pcs onion (chopped)
  • 1 bulb garlics (peeled and minced)
  • 2 tbsp ginger (finely chopped)
  • 4 tomatoes (chopped)
  • 3 pcs siling haba (finger Chillies, sliced)
  • 1 cup vinegar
  • 1 tbsp salt
  • 1 tsp pepper
  • 2 cups Coconut Cream
  1. In a bowl mix together onion, garlic, ginger and tomato. Toss gently with salt and pepper.
  2. Put some of the mixture inside the tilapia and wrapped the tilapia in 2 pcs mustard leaves. Then arrange the tilapia in a pan.
  3. Pour vinegar over the tilapia and add the remaining onion-tomato mixture to the pan. Simmer uncover until all the vinegar has evaporated and emits toasty aroma (we call this ange).
  4. Add the coconut cream to the pan and let it simmer for 10 minutes; uncovered. Add the chillies and cook the tilapia until the coconut cream is thick and oily.
  5. Remove from heat and serve with rice.


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