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Tuesday, December 22, 2009

Ginataang Tilapia

Here's what I promised to you yesterday. I cooked this recipe and was really yummy. You can add more banana peppers if you want it more spicy. You might try to add more pechay or eggplant if you are a veggie lover lols. But, I suggests if you can find pechay leaves there, try it because it is more yummier. Here, I couldn't find pechay leaves so I have no choice but to use eggplant (the green round ones), you can try the violet or green long eggplant if u want to. Enjoy and happy eating! :D

Ginataang Tilapia

The image is borrowed from


3 medium sized Tilapia (cleaned and scaled /Cut into 3 pieces each is optional)

3-5 gloves of garlic (crushed and chopped finely)

Ginger root about 2 inches (peeled, cut in half and crushed)

2-3 pieces of banana peppers

1 cup coconut milk (you can buy coconut in a pack at the supermarket so it would be easy)

1 cup water (control the water if you like it just little water in your recipe is fine)

Vegetable (You can choose either Eggplant or Pechay. If u will choose eggplant slice it like you’re going to fry them size. And if u like pechay leaves, wash them and take out the root and hard part of the leaves.)

Ground black pepper (optional)



In a casserole, pour the 1 cup coconut milk and 1 cup of water. Add the garlic and ginger. Boil for 3 minutes.

Add the tilapia fish, eggplant or pechay vegetable, and banana peppers. Boil for another 5 minutes in medium heat. But don’t overcooked the vegetable and fish.

Then, add ground black pepper and salt to taste.

Serve hot with steam rice.

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