Ginataang Inihaw na Tilapia
  • 2 Tilapia
  • 2 cups thick coconut milk or coconut cream
  • 1 bunch Pechay (or mustard leaves)
  • 1 onion, chopped
  • 1 knob ginger, sliced
  • 1 tsp fish sauce
  • pepper to taste
  1. Rub salt all over tilapia and grill until almost done. Set aside.
  2. In a pan, sauté onion and ginger until onion becomes translucent.
  3. Pour coconut cream and bring to a boil.
  4. Simmer until sauce has thickened. Add the grilled tilapia.
  5. Add pechay (or mustard leaves) then simmer until the leaves are cooked.
  6. Season with salt.
  7. Serve with steamed rice on the side.
Recipe by The Peach Kitchen at