Wednesday, April 18, 2012



*2 Lbs. tilapia, cleaned (about 1 kilo or 2 to 3 pcs.)

*3 cups coconut cream

*3 cloves garlic, minced

*1 bulb onion, finely sliced

*1 knob ginger, cut into strips

*1-2 banana pepper

*1 tbsp. fish sauce (patis)

*1 tbsp. shrimp paste (bagoong)

*1/4 cup cooking oil

*1 cup fresh spinach (or mustard leaves)


* Saute garlic, ginger, and onions in hot oil.

* Add the shrimp paste and fish sauce

*Pour in the coconut cream and stir until natural oil from the coconut cream comes out.

* Add the banana pepper and simmer for 3 to 5 minutes.

* Lower the heat and add the tilapia and simmer for 7 to 10 minutes.

* Add the spinach and simmer for about a minute.

* Serve hot.


*You could also use kangkong leaves (river spinach)

*Malunggay leaves also advisable.

*More coconut cream, more tasty.

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