Ginataang Tilapia

Tilapia is the common name of cichlid fish. Tilapia are mainly freshwater fish inhabiting shallow streams, ponds, rivers and lakes and less commonly found living in brackish water.

Batangas City, Philippines is also famous for farmed Tilapia production.  Fried Tilapia is one of my favorite fish dish with a green mango as a side.  The recipe below is a budget meal for families and best served during lunch.

Ginataang Tilapia

What to Prepare:

 8 gloves crushed garlic

 1 diced large onion

 1 tbsp minced ginger

 2 pcs siling haba, slice or not

 1/2 Kg cleaned Tilapia

 300 g pechay leaves

 1 pouch (250g) DEL MONTE Tomato Sauce

 3/4 kakang gata (coco cream)

 Start Cooking:

 Cover bottom of the casserole with pechay and the first 4 ingredients. 

 Arrange fish on top.

 For a richer sauce, mix kakang gata with DEL MONTE Tomato Sauce.

 Pour over fish.

 Season with salt to taste.

 Simmer for 15 minutes or until cooked.

Did you know?

To eliminate fishy odor, rub fish inside and out with a slice of lemon. To keep raw fish fillets fresh and odorless in the refrigerator, rinse in a solution of 1 tbsp lemon juice and 1 cup water, dry thoroughly, wrap and refrigerate.