I have started watching what goes into my food, so I've begun making my food from scratch.
Tilapia is a popular seafood choice around the world, especially in Asia. The recipe I am sharing with you today is very popular in my home country, the Philippines. Quite a number of Filipinos love it because it's cooked in coconut milk. In addition, it pairs well with steamed rice, which is a staple food.
I love this dish because it's a very healthy, easy-to-prepare meal. Moreover, it's absolutely delicious!
- 2 whole tilapias, cleaned
- 1 clove garlic, minced
- 2 tablespoons onion, minced
- 2 tablespoons ginger, minced
- 10 leaves pechay (bok choy), rinsed
- 4 chilis, optional
- 2 teaspoons bagoong (shrimp paste), optional
- 1 medium tomato, diced
- salt and pepper, to taste
- 400 ml coconut milk
- 3 tablespoons water
Read More From Delishably
- Clean the tilapia. Make a slit on the belly of the tilapia where you will put your stuffing.
- Chop the garlic, onion, ginger and tomato. Combine in a bowl.
- Prepare your bok choy (pechay) leaves on a plate.
- Stuff the tilapia with the garlic, onion, ginger and tomato mixture.
- Wrap the tilapia with 2 or 3 bok choy leaves and fasten with kitchen twine.
- Put the tilapia in a skillet. Add the coconut milk, water, shrimp paste (bagoong) and chilis.
- Cook for 15 to 20 minutes or until the tilapia is fully cooked.
- Add the remaining bok choy eaves 3 minutes before you finish cooking the fish.
- Cut up extra tomatoes and ginger to put around the tilapia.
- For extra zing, you may add red chili peppers.
- Omit the salt if you are using shrimp paste (bagoong) because the shrimp paste is very salty.
- You can omit the shrimp paste and still get a tasty dish.
- Enjoy this dish with steamed rice. I recommend plain long-grain or jasmine rice.