Ginataang Tilapia with Pechay

I was never fond of tilapia. My taste bud was never raised to eat fresh water fish. Since, I grew up in the southern part of the archipelago surrounded by seas, I find tilapia strange.

In 1997, our family moved in Pampanga where tilapia is abundant. The fish is a typical Kapampangan household favorite. It is typically fried and served with buro (fermented rice) and some veggies.

I learned to love tilapia eventually. In fact, I think I can eat it everyday.

Today, I cooked ginataang tilapia with pechay (tilapia in coconut milk with pechay or Filipino bokchoy).  I think my ingredients lack ginger and I sort of overcooked it, but it taste good nevertheless.

Ingredients:

• Tilapia
• coconut milk (1 cup thick milk and 2 cups for boiling)
• magic sarap
• pechay or bokchoy
• salt and pepper to taste
• chopped garlic
• chopped onion

Procedure:

• Arrange the tilapia in a saucepan.
• Put the garlic, onion and magic sarap.
• Pour the 2 cups of coconut milk.
• Boil the tilapia in a slow fire as not to break the fish.
• Put the pechay in.
• Add the thick coconut milk.
• Let it simmer in few minutes. 
• Add salt and pepper to taste.