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Ginataang Tilapia


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3 thoughts on “Ginataang Tilapia

  1. Ginataang Tilapia is easy to cook. You can buy it frozen and without the scales. However, the challenging part may be removing the entrails. But because our experience in dissection backed us up, pulling the entrails was a cinch! 🙂 hehehe…

    After cleaning the tilapia, rub with salt and pepper, chopped garlic and ginger (including fish cavity) then sprinkle with about 4 tbps. of lemon juice. Marinate overnight.

    Then deep fry in oil, drain and set the fried fish aside. On a separate pan, boil about a cup of coconut milk (1 cup per medium-size tilapia). Then add the tilapia and let itsimmer for 5 minutes. Finally, add some Chinese pechay. Serve with piping hot rice.

  2. Jun Yumul on said:

    I do something similar, except that I wrap the fish in pechay and steam it with the gata. It’s not so healthy though because I season it with bullion aside from the usual salt, white pepper, ginger, garlic and just a touch of balsamic… 🙂

    • Sounds good! 😀 I forgot to mention that you can add toasted garlic on top of the fish once your done. By the way, use toasted garlic sparingly especially with kids. My daughters don’t like it. hehehe

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