Tags
cleaneating, delicious, dinner, filipinorecipe, fish, food, foodgasm, foodie, foodporn, hungry, nomnom, tilapia, yummy
Ingredients:
- 2 large Roma tomatoes, diced
- 4 shallots, peeled and chopped
- 1 thumb-sized ginger, peeled and minced
- 1 teaspoon tamarind powder ( or 1 tablespoon lemon juice)
- 2 bunches large pechay leaves, stems trimmed
- 2 medium sized tilapia, cleaned, scaled and gutted
- 4 (each about 1 foot long) pandan leaves
- 2 (13.5 ounce each) cans coconut milk
- 2 finger chili peppers
- salt and pepper to taste
Directions:
- In a bowl, combine tomatoes, shallots, ginger and tamarind powder.
- Rinse pechay leaves under cold running water and pat dry.
- Wash fish and make sure innards are completely removed. Season with salt and pepper to taste. Divide tomato-onion mixture and gently spoon into the belly cavity of each fish. Wrapped fish with pechay and tie with pandan leaves to secure leaves and filling.
- In a flat, wide pan, arrange prepared fish in a single layer. Add coconut milk and chili peppers. Season with salt and pepper to taste. Cover and bring to a simmer. Continue to cook for about 20 to 25 minutes or until tilapia are cooked through and sauce is slightly reduced (it will further reduce as it stands). Serve hot.
Source: Kawaling Pinoy