Fish cooked in creamy coconut cream and milk that is truly delectable. Mouthwatering Fried fish cooked to perfection with the creamy goodness of the Coconut Milk and Coconut Cream.
Guinataang Tilapia
Servings: 2
Equipment
- a big saucepot, I prefer a big wok
- chopping board
- knife
Ingredients
- 1 piece Onion Minced
- 4 cloves Garlic Crushed
- 1 thumb-sized Ginger Sliced
- 2 cups Coconut Cream
- 2 Large Tilapia or Pla Pla Washed & Cleaned
- 2 tsp Black Pepper
- 2 tbsp Fish Sauce patis
- 1/2 piece Cube
- 2 tbsp Sugar
- 2 pieces Green Chillies Washed
- 2 packs Chilli Tops Washed
Instructions
- Rub salt on the Fish. This will give flavor to the Tilapia. Make sure that you get into all the crevices of the Fish.
- In a hot pan, pour in the Cooking Oil. Fry the Fish until completely cooked.
- Once the fish is completely cooked, you set it aside so that we can make the sauce.
- In the remaining oil, you saute the onion until it is translucent. And then you can add in the Garlic and Ginger next.
- And then you can pour in the Coconut Cream and Milk.
- You may now add in the cube and the fish sauce.
- Followed by the Black Pepper and the Green Chillies.
- Afterward, you can also add in the Sugar to give it more flavor.
- Let it simmer for a few minutes.
- You can now add the fish that was set aside. Let the fish absorb all that creamy goodness from the Coconut cream and milk.
- Add in the Chilli Tops last, so that it won't be overcooked. At this point you can turn the heat off, the steam would cook the leaves.
