Ginataang tilapia is one the of the dish I like to eat during the rainy season. And I loved it when it’s served hot with siling labuyo, because you’ll definitely sweat even if the weather is cold. I will always remember my childhood days everytime I eat Ginataang tilapia. My grandma always loves to cook this recipe. And I won’t forget her recipe for the Ginataang tilapia. What she always did was to wrap the tilapia with green cabbage(Pechay). And then, she will put the wrapped tilapia in a pot together with the coconut milk.
So basically I learned this Ginataang tilapia recipe from my grandma. But for now, I just want to mixed Malunngay(Moringa in English) to my recipe. This dish is very easy to cook.
For information of the millennial, Ginataan refers to a food cooked with coconut milk. Bicolanos are known to have abundant recipes of Ginataan, so basically, a lot of Ginataan recipes come from the Bicol region. And based on my experience, almost all of their food has the taste of gata(coconut milk). So let’s get to the bottom and prepare this recipe.
Ginataang tilapia ingredients:
- 2-3 pcs medium sized Tilapia.
- 2 cups fresh coconut milk
- Thumb size ginger sliced into strips
- 3 stalks of lemongrass(Tanglad)
- 3pcs siling labuyo(optional if you want it to be spicy or not)
- 2 cloves of garlic minced
- 1 red onion minced
- 1 tbsp shrimp paste(alamang)
- 2 cups Malunggay (note that you can substitute other vegetables if you wish, like string beans, Pechay, etc)
- Salt and pepper to taste
How to cook:
- Pour the coconut milk on a pot and mixed all the ingredients aside from the tilapia and Malunggay.
- Keep on stirring the coconut milk until it boils and to avoid clumping. After it boils, add the tilapia and simmer for 5 minutes
- You can now add the Malunggay and simmer it for another 5 minutes
- Serve hot with rice and enjoy your yummy meal!