When I was a kid, I used to hate the Lenten season. Apart from not having anything to watch on TV (we didn’t have cable then), I also hated that we only ate fish and vegetables. It is a tradition in the Philippines to abstain from eating meat during the Holy Week.
Now that I am older (wiser too, I hope), the taste of fish and vegetables have become more tolerable. What can I say, I like meat. A lot! Not for reasons of upholding traditions, every now and then, I opt to cook fish. When your age is no longer in the calendar, you start (really need to seriously start) thinking about ways to live healthier. Haha!
Here’s an easy to prepare Ginataang Tilapia recipe I found online.
- 1 kg tilapia
- 3 cloves garlic, minced
- 1 knob ginger, julienne
- 1 onion, finely sliced
- 1 tbsp bagoong (shrimp paste)
- 1 tbsp fish sauce
- 3 cups coconut cream
- 1-2 banana peppers
- 1 cup spinach or mustard leaves
- cooking oil
Whenever this dish is served at home, I used to think that it probably takes a long time to prepare. On the contrary, it’s rather simple. Here are the steps in cooking Ginataang Tilapia.
- Saute garlic, ginger and onion
- Add shrimp paste and fish sauce
- Pour coconut cream, stir
- Add banana peppers, simmer for 5 mins
- Add tilapia, lower heat and simmer for 7 to 10 mins or until fish is cooked
- Add spinach/mustard leaves, simmer for another minute and serve
Time to enjoy your healthy Ginataang Tilapia!
Adapted from Idol sa Kusina.