INGREDIENTS:
- 2 pieces tilapia cleaned and scales removed
- 4 pieces bokchoy or pechay leaves
- 4 cloves garlic chopped
- 1 piece onion diced
- 2 pieces tomato diced
- 1 thumb ginger chopped
- 3 pieces long green chili
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1 teaspoon salt
PROCEDURE:
- In a bowl, combine garlic, onion, tomatoes, and ginger then mix.
- Stuff the tilapia with the garlic, onion, and ginger mixture.
- Wrap the bokchoy around the tilapia. I use 2 bokchoy leaves to ensure that the entire fish is wrapped.
- Secure the bokchoy by tying a kitchen twine around the tilapia. (this step is optional)
- Arrange the wrapped tilapia in a wide cooking pan then pour-in coconut milk and water. Sprinkle salt, cover, and turn on heat.
- Cook the fish in medium heat for 20 minutes.
- Turn off heat. Remove the cooking twine and transfer the fish to a serving plate.
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