This Holy Week, JP and I agreed that we will abstain from eating meat until Easter Sunday. I cooked Tilapia in Coconut Milk. I got the recipe from good housekeeping philippines’ “fast and easy” cookbook, which I brought to Singapore from Manila. This cookbook has served me well when I’m stumped for what to cook for my sister’s baon and our dinner.
My ingredients:
Salt and pepper, which you rub onto the fish. Coconut milk, minced garlic, onions and ginger.
and of course, the fish wrapped in pechay leaves. By the way, the fish’s insides were NOT cleaned out yet, so I had to do it myself. I have to thank my mom who assigned the duty of going to market to me when I was younger. I was able to observe the fish vendors how to properly clean the fish. Somehow, i managed to recall how to do it.
I basically just followed the steps in the cookbook. Here you go:
It came out similar to the picture in the book, so I was happy about that. Here’s a picture while it was cooking:
The only problem JP and I had with this is the fact that I forgot to remove the scales off the fish. Haha! That was quite annoying. But overall, we liked this dish. But I will probably try another type of fish next time.
