Ginataang tilapia na binalot sa pechay

There’s been a parade of comfort food lately and for us ginataang asan (fish) is one of them. There’s something hearty and comforting about anything cooked in coconut milk. It certainly is not the healthiest of dishes, but is certainly is one of the most flavorful. Imagine getting to the nooks and crannies of the fish head, sipping all the juices, eating the eyes and cheeks and all with a plate of hot rice.

Remember those langka seeds that Atching A detests? Well, my sister experimented with them and put them in this dish. I actually didn’t get to try them here so i don’t know if they helped to improve the dish (as if it needed any more tweaking). By the way, that’s pechay leaves covering the fish head.

It’s a good thing tito, vic and joey don’t read this blog. They would have made hay out of the title 😀


2 Comments Add yours

  1. Guagua Girl says:

    if only we could move that interesting discussion over on FB to this blog …. *sigh.

    you know, this is the first time i've heard of this dish. i've never had it before … so is it just gata? and do you wrap individual pieces of the fish in the pechay (i did a quick search and it seems like it's called chinese cabbage in english. weird). do you fry the fish first to make it less likely to break up or does it just get cooked straight in the coconut milk wrapped in the leaves?

    i think i remember a dish similar to this my mom used to make (though she hasn't cooked it in years). it's with a fish called “biya” and the pechay is just added to the dish not wrapped around the fish.


  2. Betis Boy says:

    ha.ha. maybe you can just blog about that discussion, or attach a link to this section 😀

    yup. you wrap each piece in pechay leaves (after seasoning the firsh with salt). then just lay them on a pot with coconut milk (you add the coconut cream a bit later). put sliced onions on top and small chillies (ginger is optional). the gata will thicken by itself, it takes only 7-10 minutes to cook this.


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