Fried Tilapia in Coconut Milk
In tagalog, we call this Ginataang Tilapia. I was supposed to cook Escabeche but I saw a picture of a mouthwatering coconut milk dish. I just had to do it. I follow a weekly meal plan but I thought I could let myself give in to this craving. It wouldn't hurt our diet plan either. And besides, this craving isn't for something unhealthy. So it's settled. I am straying from our weekly meal.
At first, I thought this was a complicated dish. But it turned out to be as simple as fry, boil, and simmer.
2 pcs big Tilapia
3 cups coconut oil
salt & pepper
- Fry the tilapia until they're golden brown. (You have the option not to, but with my other dishes that involved submerging tilapia into a boiling soup or stalk or any liquid, the fish tends to disentegrate as it cooks.) Drain excess oil. Set aside.
- Sautee onion, garlic and ginger in a pan.
- Pour in the coconut milk. Let it boil to lwr the flavors blend in with it.
- Add the fried fish into the pan. Cover the pan and let it simmer for a few minutes. Turn the fish to let the other side get some of the flavors as well.
- At this point, you may add the chilli peppers but since I'm feeding a toddler, I add the chilli spices at the end after I have separated her serving.
- Add the pechay leaves. Cover again and let the leaves steam into the coconut milk.
- Sprinkle some salt and pepper to taste.
This is best served hot and with a cup of steamed rice. My husband and I are on a low carb diet so we've been avoiding eating too much rice for a while now. It is also good as a stand alone dish.
My daughter commented "Yummy! Tastes ayicious!" (Yummy! Tastes delicious!)
Give it a try. It's perfect for thebrainy weather because of the spiciness.