Ginataang Tilapia with Pechay
User Reviews
5.0
30 reviews
Excellent
-
Servings
4
-
Calories
349 kcal
-
Course
Main Course, Lunch, Dinner
-
Cuisine
Filipino
Ginataang Tilapia with Pechay
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This Ginataang tilapia recipe with pechay always comes through! Simmered to perfection, this flavorful and creamy Filipino dish is easy to prepare and perfect for a satisfying meal.
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Ingredients
- 2 tablespoon cooking oil (use any cooking oil that can withstand high heat, such as olive oil)
- 1 medium-sized onion diced
- 3 - 6 cloves minced garlic (use more or less, to taste)
- 1 thumb-sized ginger cut into thin strips
- ½ teaspoon Turmeric
- 1 bunch pechay, with the leaves and stems separated (cut the stems into bite-sized pieces)
- 1½ cups canned or homemade rich coconut milk (see notes below)
- 2 tablespoon fish sauce
- 2 Thai red chilis (optional - leave it out if preferred)
- 2 whole fresh tilapia fish (gutted, scaled, and cleaned)
- pinch of salt (optional)
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Instructions
- Heat oil in a wide-sized pan over medium to low heat. Saute the onion, garlic, and ginger. Add the turmeric and cook this for 1-2 minutes until fragrant and translucent.
- Add the pechay stems, coconut milk, fish sauce, and chilis. Stir, then allow the sauce to simmer for 5-10 minutes, to mix the flavours.
- Add the tilapia and pinch of salt (optional). Cover, and allower to simmer for 5 minutes, then flip.
- Cook on low for a further 10-15 minutes, depending on the size of the tilapia (see notes below), until done. Once cooked, add the pechay leaves and cook for one minute before turning off the heat.
- Serve with some steamed rice or your favorite side dishes!
Notes
- The cooking time for tilapia will vary depending on the size and thickness of the fish so make sure to check for doneness before serving it. To check if the tilapia is cooked, gently insert a fork into the thickest part of the fish. The flesh should be opaque and easily flake off. If the flesh is still translucent or firm, continue simmering for a few more minutes until it reaches the desired doneness.
- Make sure you are using rich homemade or canned coconut milk, and not boxed coconut milk. Canned coconut milk usually contains two main components: thick coconut cream and thinner coconut water. In contrast, coconut milk in a box or carton is typically a pre-mixed and homogenized product that combines both coconut cream and water.
- The cooking time for tilapia will vary depending on the size and thickness of the fish so make sure to check for doneness before serving it. To check if the tilapia is cooked, gently insert a fork into the thickest part of the fish. The flesh should be opaque and easily flake off. If the flesh is still translucent or firm, continue simmering for a few more minutes until it reaches the desired doneness.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
9g
(3%)
Protein
22g
(44%)
Fat
27g
(42%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Cholesterol
43mg
(14%)
Sodium
831mg
(35%)
Potassium
1005mg
(29%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
7990IU
(160%)
Vitamin C
31mg
(34%)
Calcium
123mg
(12%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 43mg | 14% |
| Sodium | 831mg | 35% |
| Potassium | 1005mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 7990IU | 160% |
| Vitamin C | 31mg | 34% |
| Calcium | 123mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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