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| (photo: credit to owner) |
Ingredients
2 whole tilapia, cleaned, scaled and gutted
2 large Roma tomatoes, diced
4 shallots, peeled and chopped
1 thumb-sized ginger, peeled and minced
1 teaspoon tamarind powder or 1 tablespoon lemon juice
2 bunches large pechay leaves, stems trimmed
4 (about 1 foot long each) pandan leaves
1 can (13.5 ounces) coconut milk
2 finger chili peppers
salt and pepper to taste
Instructions
1. Wash fish and make sure innards are completely removed. Season with salt and pepper to taste.
2. In a bowl, combine tomatoes, shallots, ginger, and tamarind powder.
3. Rinse pandan leaves and pat dry.
4. Divide tomato-onion mixture and gently spoon into the belly cavity of each fish.
5. Wrap fish with pechay and tie with pandan to completely secure.
6. In a wide pan, arrange prepared fish parcels in a single layer.
7. Add coconut milk and chili peppers. Season with salt and pepper to taste.
8. Cover and bring to a simmer over low heat. Continue to cook for about 20 to 25 minutes or until fish is cooked through and sauce is reduced.
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