Ginataang Tilapia is another variant of the gata dishes or food cooked in coconut milk -- creamy, rich and savory and with a hint of spice from the long chili pepper.
Though unusual to other cultures, the fish is not in fillet form while being cooked in coconut milk with bones and all, together with flavor aromatics like ginger, etc.
We cook the tilapia whole because most consider the head as a treat that is sucked and enjoyed especially with the creamy sauce.
The vegetable that goes with the tilapia depends on one's preference as there is no standard vegetable that is served with any ginataan dish.
Also, vinegar is a usual ingredient for a fish cooked with gata, others even cook the fish as paksiw, then add the coconut cream in the end.
YOUR GINATAANG TILAPIA FILIPINO RECIPE SHOPPING LIST:
IN THE PANTRY:
INGREDIENTS
1 Using a skillet, mix the coconut milk, garlic, onion and chili peppers and vinegar, season with a little salt and pepper.
2 Nestle the tilapia in and bring to a boil, then simmer for 5- 10 minutes or until tilapia is partially cooked.
3 Add the coconut cream (kakang-gata) and eggplant and simmer for another 10 - 15 minutes until thick.
4 Add the Pechay or Bok Choy and adjust the seasoning with salt and pepper.
5 Serve with hot rice. (Learn more about COOKING RICE, THE FILIPINO WAY.)
BENG'S TIPS
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