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Fish Tilapia

 

Fish Tilapia in Coconut Milk with Stuffing

Ingredients:

4 fresh Medium tilapia, well clean take out the gill, (cleaned and cut out the stomach)
8 big leaves Pechay (bak choi)
Stuffing:
4 medium Tomatoes (deseeded and chopped finely)
2 medium Onions (chopped finely)
few stalks Kenchay (Asian celery) chopped finely
2 medium Wild chilies (chopped finely and seeded)
1/4 tsp. Ginger, finely chopped
Liquid to use:
2 cups Freshly grated coconut milk or 1 can coconut milk
1/4 cup Anchovy paste (to mix in water to produce 1/4 cup)

Procedure:

Clean well the tilapia fish and set aside.

Mix tomatoes, onions, parsley, chilies and ginger in bowl, mix thoroughly and leave for 5- 8 minutes.

Get a clean plate and lay each pechay leaf on the bottom with the fish and start stuffing the stomach, put the other leaf on the top of the fish.

Meet both end of the leaves together and roll to seal (in case the leaves are bit small seal this with toothpick on both ends).

In a medium heat put a deep sauce pan or clay pot is even better and pour1/12 cups of coconut milk and anchovy sauce.

Then add immediately the fish and cook into low -medium heat and covered for 40 minutes or until the liquid is getting thicker.

Pour the remaining milk 5 minutes before this finally cook

If desired, you can served this with steamed okra, eggplant and steamed white rice.

Good for 5-6 serving.

Simple tips:

Most Philippine dishes that we cook in coconut milk, we always flavored either with fish sauce, shrimp paste or anchovy paste, as they proven mixture that go really well with coconut milk.



 

 

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Last modified: May 26, 2003