Ginataang Inihaw na Tilapia
Ingredients
Scale
- 2 Tilapia
- 2 cups thick coconut milk or coconut cream
- 1 bunch Pechay (or mustard leaves)
- 1 onion, chopped
- 1 knob ginger, sliced
- 1 tsp fish sauce
- pepper to taste
Instructions
- Rub salt all over tilapia and grill until almost done. Set aside.
- In a pan, sauté onion and ginger until onion becomes translucent.
- Pour coconut cream and bring to a boil.
- Simmer until sauce has thickened. Add the grilled tilapia.
- Add pechay (or mustard leaves) then simmer until the leaves are cooked.
- Season with salt.
- Serve with steamed rice on the side.