This sweet and spicy recipe for tilapia comes from the Philippines. In fact, the term ginataang refers to any Filipino dish that is made using coconut milk or coconut cream. Ginataang tilapia cooks in less than a half hour after all of the preparations are done. Serve it with rice to make a delicious supper that serves four people.
Instructions
1. Measure all of the ingredients and store them temporarily in individual bowls or measuring cups so that when you need them they will be immediately available. Mince the three cloves of garlic and the slice of fresh ginger root. Chop the small onion into 1/4-inch pieces. Leave the banana peppers whole. Shred the bok choy.
2. Heat 1/4 cup of oil in the bottom of a saucepan or wok. Dump in the garlic, ginger and onions. Stir fry them quickly in the hot oil before adding the shrimp paste and the fish sauce. Stir until it is thoroughly mixed with the oil and the vegetables. Add 3 cups of coconut milk and stir for about 5 minutes.
3. Turn down the heat so that the sauce simmers. Add both of the whole banana peppers. Allow to simmer for 5 minutes. Stir the sauce before placing the tilapia into the simmering pot. Allow the fish to simmer for 10 minutes in the sauce. Then, add the shredded bok choy and leave it to simmer for just a minute. It will wilt and get hot.
4. Serve the tilapia on a large platter over a bed of steamed rice. Use the cooked banana peppers as a garnish.
Tags: banana peppers, coconut milk, simmer minutes
