Ingredients
| 2 tablespoons | cooking oil |
| 3 cloves | garlic, peeled and sliced |
| 1 small | red onion, quartered |
| 1 tablespoon | sliced ginger |
| 1 – 200ml | Coco Mama Fresh Gata |
| 1/2 cup | water |
| 2 medium – sized (1/2 kilo) | fresh tilapia |
| 1 | green chilli or siling haba |
| 2 teaspoons | seasoninggranules |
| 1/2 teaspoon | fish sauce or patis |
| 1 bunch | pechay leaves |
Procedure
Heat cooking oil in a pot. Add garlic, onion and ginger.
Sauté until soft and aromatic
Pour Coco Mama Fresh Gata and simmer for 2 minutes.
Add tilapia and green chili
Cover and simmer slowly over medium heat for 15 minutes or until fish is fully cooked
Season with seasoning granules and fish sauce
dd pechay leaves. Continue cooking for another 3 minutes
Transfer to a plate and serve while hot with steamed rice
Makes 3 to 4 servings
Delightful Tip: For this recipe, you may also try other types of fish such as galunggong, tulingan or dalagan bukid.
