Ingredients:4 large tilapia (cleaned and cut in half)
2 tbsp cooking oil
4 cloves garlic (finely chopped)
2 medium onions (quartered)
1 medium ginger (sliced)
1 can coconut milk
2 large green chilies (the one used for sinigang - optional)
petchay (optional)
Cooking Instructions:
Saute garlic and onions in hot oil. Add ginger and stir for 2 mins. Arrange tilapia in pan. Pour 3/4 of the coconut milk. Bring to low heat, cover and let simmer for 20 mins. Pour in the rest of the coconut milk, add chili and patchay. Let it simmer for another 5-8 mins. Serve with plain white rice.
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