Posted in Recipes

Coconut Fish

This is Teo’s favorite fish dish. He just removes the veggies when he eats this but that’s okay since he eats most of the sauce. 😅


500 grams of White Fish Fillets washed and cut into 1.5 inch cubes

Pechay or Snow Cabbage washed and white stems removed

2 cups of coconut milk

2 slices of ginger

Salt and pepper to taste

Red sili (optional)

1. Season the fish with salt and pepper.

2. Wrap each fish cube in a pechay leaf.

3. Put in a non-stick pan.

4. Add in coconut milk and 2 slices of ginger.

5. Cook semi-covered in low heat. Once the coconut milk starts to bubble, remove the cover and cook for 5-10 mins more uncovered.

6. It’s done when it looks like this.

7. Serve as is or top with red sili.


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