Timeless Ginataang Tilapia
by Chef Rose Bud
1 tilapia, cleaned, scaled and sliced
1 cup coconut cream
2 cups coconut milk
4 garlic cloves, minced
1 onion, chopped
1 tbsp ginger strips
1 pc finger chili
1 pc siling labuyo chopped
1 bunch malunggay
200 grams fresh bamboo shoots
Ajinomoto umami super seasoning
patis to taste
salt and pepper to taste
INSTRUCTIONS:
1. Heat oil and saute garlic, onions. Add the ginger.
2. Add coconut cream and fish stirring occasionally to prevent curdling and burning.
3. In another pan, boil bamboo shoots with water and then drain.
4. Add coconut cream and season with ajinomoto umami super seasoning.
5. Continue to cook till it thickens. Season with some patis.
6. Season the tilapia with salt and pepper then deep fry until golden brown and crispy.
7. Place the fish on a plate then pour the sauce and vegetables on top.
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