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Easy Filipino-Style Stuffed Tilapia in Coconut Milk

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I have started watching what goes into my food, so I've begun making my food from scratch.

Stuffed tilapia in coconut milk

Stuffed tilapia in coconut milk

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
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  1. Clean the tilapia. Make a slit on the belly of the tilapia where you will put your stuffing.
  2. Chop the garlic, onion, ginger and tomato. Combine in a bowl.
  3. Prepare your bok choy (pechay) leaves on a plate.
  4. Stuff the tilapia with the garlic, onion, ginger and tomato mixture.
  5. Wrap the tilapia with 2 or 3 bok choy leaves and fasten with kitchen twine.
  6. Put the tilapia in a skillet. Add the coconut milk, water, shrimp paste (bagoong) and chilis.
  7. Cook for 15 to 20 minutes or until the tilapia is fully cooked.
  8. Add the remaining bok choy eaves 3 minutes before you finish cooking the fish.

Tasty Tips

  • 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.

Health Benefits of Coconut Milk

Benefits of Eating Bok Choy (Pechay)

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