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Ginataang Tilapia with Pechay


  • 1 kilo tilapia cleaned and sliced
  • 2 cups coconut milk
  • â…› cup vinegar
  • 1 teaspoon salt
  • 1 medium size onion chopped
  • 1 thumb size ginger sliced into strips
  • 3 cloves garlic minced
  • 1 to 2 bunches pechay trimmed
  • 1 pc finger chili siling haba
  • ground black pepper to taste optional


  • Put tilapia in a pot and add salt. Add the garlic, onions and ginger. Then pour the vinegar.
  • Turn on heat and bring to a boil. Boil for 5 minutes and cover.
  • After 5 minutes, add pechay put on top of the fish. Add finger chilies then pour the coconut milk.
  • Cover and continue boiling until the sauce is reduce to half or until thick.
  • Season with ground black pepper if desired. Serve hot.