INGREDIENTS:
- 2 pcs tilapia, cleaned and scales removed
- 4 pcs bok choy (or pechay)
- 2 pcs medium tomatoes, diced
- 1 & ½ cups coconut milk
- ½ cup water
- 4 cloves garlic, chopped
- 1 medium onion, diced
- 1 thumb ginger, chopped
- 3 pcs long green chili
- 1 tsp salt
HOW TO COOK:
- Combine the garlic, onion, tomatoes, and ginger in a bowl, then mix together.
- Stuff the tilapia with the garlic, onion, tomato, and ginger mixture.
- Wrap the bok choy (or pechay) around the tilapia (you may use more than 1 leaf to fully wrap the tilapia).
- You may secure the bok choy by tying a kitchen twine around the tilapia.
- Arrange the wrapped tilapia in a wide cooking pan then pour- in the coconut milk and water.
- Sprinkle salt, cover, and turn on the heat.
- Cook the fish in medium heat for 20 minutes.
- Remove from heat, remove the cooking twine, and transfer the fish to a serving plate. Enjoy!
IMAGE: bisayanews.com
Also try: Sinugno
