A popular Filipino dish involves stewing the mild white fish with coconut milk, fresh chili peppers, and spices.The secret to making a complex and attractive dish is adding each ingredient with the proper timing.After cooking onion, garlic, and ginger together in a hot pan, mix in fish sauce, coconut milk and salt and pepper to enjoy.For half an hour, you will add the fish and cook it.A little bit of creamy, spicy, and savory flavor is included in the entree.
Step 1: The pan has a deep side.
Allow the pan to warm up by turning on the stove.To coat the entire surface of the pan, swirl the oil in the bottom of it.When the oil is hot enough to cook with, the pan will shimmer.Choose an oil with a high smoke point that is suitable for frying, such as peanut, vegetable, or canola oil.Make sure the pan you use is big enough to hold everything, as you will eventually be stewing all of the main components together.
Step 2: The onion, garlic, and ginger can be added.
Throw your aromatics into the pan and stir to mix them.The pieces should be exposed to a consistent amount of heat and not burned.Before introducing the rest of your ingredients, Fry the aromatics briefly.
Step 3: The aromatics should be cooked until the onions are soft.
You should be able to see the onions within a few minutes.The temperature of the stove should be reduced to medium heat once they start to cook.It is a good idea to get the onions started before the tilapia because onions have to cook for a while before they lose their crunch.
Step 4: The fish sauce will be in the pan.
Add the fish sauce directly to the onions, garlic, and ginger.The fish sauce should bubble in 1-2 minutes.It is best to use a traditional Filipino patis or a Vietnamese style fish sauce for this recipe.It is important to lower the cooking temperature before adding fish sauce.Adding sugar to sauces may cause them to burn, which could affect the final flavor of the dish.
Step 5: The coconut cream should be put in it.
The cream will begin to thin as it warms up, but will initially come out in one thick clump.Place the aromatics, fish sauce, and coconut cream in a container.Wait for the liquid components to come to a bubble before moving on.To remove the remnants of the jar or can, use your spoon.You don't want to waste that creamy goodness.You can use raw coconut milk instead of coconut cream.The finished dish may take on a slightly soupier consistency because of this.
Step 6: To make it taste better, add salt and pepper to it.
Before salting the base, be sure to sample it.Most of the fish sauce will lend the dish its saltiness.The base should be brought to a low boil after you get the seasoning just right.Feel free to add any other spices or seasonings of your choice at this point, such as fresh ground turmeric or chili flakes to kick up the heat even more.The base should bubble around the edges if the heat is low.
Step 7: The base needs to be simmering for a while.
A more complex and balanced dish will be created by giving the individual flavors a chance to mingle.It will help to work out the rest of the coconut cream.To prevent it from congealing around the edges, be sure to stir the base periodically.To make sure the pan doesn't get too hot, keep an eye on it.Coconut cream can get hot.
Step 8: The tilapia and banana peppers are in the pan.
Place the fish in the center of the cooking surface and spoon the base over the top to cover them.Depending on the size of the pan, you may only be able to cook a few fish at a time.It might be necessary to make multiple batches of dinner for a crowd.Ginataang tilapia is traditionally made using the whole fish, but you can also substitute fillets that have already been cut up and deboned.Depending on your preferences, the banana peppers can be sliced or left whole.
Step 9: The tilapia and peppers should be cooked for a while.
The pan will be offset by a couple inches if the lid is placed on it.To keep track of how long the fish has been cooking, set a timer.It will have absorbed most of the complex flavor from the base by the 30 minute mark.The meat inside should be nice and tender, with a soft white color and flaky texture.Venting the pan will ensure that the components don't become soggy while also keeping the base moist to prevent it from reducing too much.Continue simmering the fish for 5 minutes at a time until it is cooked through, if it looks a little underdone after the first 30 minutes.
Step 10: Any other desired ingredients should be incorporated.
Some cooks like to add red chili peppers or mustasa to ginataang tilapia to make it more filling and give it a burst of festive color.They don't take long to cook, so they should be added in the last few minutes.If you can't find mustasa greens, a substitute will be spinach.If you don't like spicy food, try using sliced bell peppers, cherry tomatoes, or other mild veggies instead.
Step 11: Take 5 minutes to heat the ingredients.
The temperature should be raised to a medium-high heat once you have everything in the pan.Make sure the ingredients are nice and hot by letting them cook for an additional minute or two.When time is up, remove the pan from the stove, portion the fish, sauce, and veggies onto separate serving plates.Enjoy it while it is hot.If you have leftovers, put them in the refrigerator.They should be kept for 3-4 days when properly stored.