Turn the heat on in a medium heat and let the water boil.
At this point, we’re not going to add any salt as we’ve already seasoned the tilapia. Place the chopped pechay in a frying pan and arrange the tilapia properly on top of the chopped pechay. It’s up to you whether or not you want to wrap it. But this part is just an optional method. I put a whole piece of pechay in a plate and wrap it to the tilapia. Fill the fillings on the belly of the fish and the head of the fish.
In a bowl, we’ll make fillings for our fish by combining diced tomatoes, chopped onions, chopped garlic, minced ginger and salt and pepper to taste. Season the fish from one side to the other.Īfter seasoning, set aside the fish. Then season the tilapia with salt and rub well so that the salt can absorb easily. By removing the innards of the fish, cut them from the upper portion of the fish, not from the belly, and wash them well. I began by cleaning and removing the tilapia scale. If you have your own way of cooking the fish, go ahead and prepare it that way. Some recipe used to fried tilapia first, but I’m cooking tilapia with coconut milk for this recipe. It’s very quick and convenient to prepare this recipe.
#PICHI FISH HOW TO#
HOW TO COOK GINATAANG TILAPIA WITH PECHAY It is also high in vitamin C, which helps to absorb iron efficiently in the body. This classic ginataang tilapia dish has a high calcium content that helps in the formation and maintenance of strong bones and teeth. It will enhance the taste of the dish as well. Yum! There are some ginataang tilapia that doesn’t use vinegar, but the advantage of using vinegar helps reduces the smell of fish and taste the same as with ginger. You might even add some chilis if you want to make this recipe more spicy. This is a kind of stew of fish cooked in coconut milk with a little vinegar, onion, garlic and ginger.
Ginataang tilapia or stewed coconut milk tilapia is a popular tilapia dish. With this recipe, I’m going to guarantee you that this is the best tilapia dish you’ll ever taste in your entire life. Pairing tilapia with coconut milk and ginger will actually help to omit the weird taste or “dirt-like” taste of tilapia. A lot of people love to eat tilapia because it’s relatively affordable and doesn’t taste a very fishy. This yummy kitchen Ginataang Tilapia recipe is with Pechay is very tasty and scrumptious due to flavour of Pechay. Ginataang tilapia or stewed coconut milk tilapia is a popular tilapia dish in Philippines and is made by cooking tilapia in a gravy of coconut milk, vinegar, onion, garlic and ginger.
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