GINATAANG TILAPIA

GINATAANG TILAPIA WITH PECHAY (SIMMERED TILAPIA IN COCONUT CREAM)

Prep time: 10 minutes
Cooking time: 25 minutes
Serving: 4 to 5 people

5 tbsp cooking oil
4 cloves garlic minced
2 onions peeled and chopped
3 thumb size ginger chopped
3 cups pure coconut cream
4 tbsp white vinegar
3 pcs chili pepper chopped
1 cup water (optional)
1 tbsp salt
4 pcs tilapia
2 bunches petchay (bokchoy)

In a large wok, preheat oil.
Saute garlic, onion and ginger for 2 minutes.
Add the coconut milk and vinegar and salt.
Cover and simmer for 3 minutes.
Uncover.
Add 1 cup of water.
Add chilli pepper and tilapia.
Cover,
Simmer for 5 to 8 minutes over low heat.
Uncover. Add the petchay.
Cover and simmer for 2 minutes.
Serve with steamed rice.