Fried Tilapia in Coconut Milk

In tagalog, we call this Ginataang Tilapia. I was supposed to cook Escabeche but I saw a picture of a mouthwatering coconut milk dish. I just had to do it. I follow a weekly meal plan but I thought I could let myself give in to this craving. It wouldn't hurt our diet plan either. And besides, this craving isn't for something unhealthy. So it's settled. I am straying from our weekly meal.

At first, I thought this was a complicated dish. But it turned out to be as simple as fry, boil, and simmer.

Ingredients:

2 pcs big Tilapia
3 cups coconut oil
Pechay
onions
garlic
ginger
green chilli
red pepper
salt & pepper

Directions:

1. Fry the tilapia until they're golden brown. (You have the option not to, but with my other dishes that involved submerging tilapia into a boiling soup or stalk or any liquid, the fish tends to disentegrate as it cooks.) Drain excess oil. Set aside.
2. Sautee onion, garlic and ginger in a pan.
3. Pour in the coconut milk. Let it boil to lwr the flavors blend in with it.
4. Add the fried fish into the pan. Cover the pan and let it simmer for a few minutes. Turn the fish to let the other side get some of the flavors as well.
5. At this point, you may add the chilli peppers but since I'm feeding a toddler, I add the chilli spices at the end after I have separated her serving.
6. Add the pechay leaves. Cover again and let the leaves steam into the coconut milk.
7. Sprinkle some salt and pepper to taste.

This is best served hot and with a cup of steamed rice. My husband and I are on a low carb diet so we've been avoiding eating too much rice for a while now. It is also good as a stand alone dish.

My daughter commented "Yummy! Tastes ayicious!" (Yummy! Tastes delicious!)

Give it a try. It's perfect for thebrainy weather because of the spiciness.