How to Cook Ginataang Tilapia with Pechay

Ginataang Tilapia with Pechay Recipe

Tilapia is a great alternative to sea salt fish like tuna or tambakol for your gata recipe. Make sure to use fresh gata (coconut milk) for your recipe instead of canned coconut milk available in the grocery. We all know that coconut is a superfood, so make the most out of them since they are abundant in the Philippines. As a child, we grew up with a Bicolana grandmother, imagining our weekly meal with anything with gata and sili. I supposed it was a good thing, and we are thankful for our "Mamang" for having been served with the most gata dose. 

ginataang tilapia with pechay
Our  ginataang tilapia with pechay straight from the "kawali" 

4 medium size tilapia
2 cups thin coconut milk  
1 cup thick coconut milk
2-3 pieces siling labuyo chopped or siling haba (optional)
8 cloves garlic, minced
1 onion, chopped
2 "tali" of pechay
salt and pepper to taste

  1. Wash/scale/clean tilapia thoroughly with tap water. Drain.
  2. Cut tilapia diagonally into two. Scrub with salt. 
  3. In a saucepan, saute garlic and onion. Pour thin coconut milk. Simmer for minutes.
  4. Add tilapia, seasoned with salt and pepper, and let it simmer for another 5 minutes. 
  5. Pour in thick coconut milk,  and simmer for 2 minutes.
  6. Add pechay on top and garnish with chili (optional). Cover and simmer for another 2-3 minutes.

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