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Ingredients
4 - 5 pieces medium Whole Tilapia (cleaned)
3 cups Coconut Milk
2 cups Coconut Cream
2-3 pieces Long Chili Pepper (Siling Pang-sigang)
2-3 pieces Red Thai Chili (Siling Labuyo,, optional)
2 pieces Eggplant (optional), sliced diagonally
1 bunch Bok Choy or Pechay(optional)
5 tablespoons Vinegar
1 thumbsize Ginger, cut in strips
4 cloves Garlic, minced
1 medium Onion, chopped
Salt and Pepper to taste
Directions
1. Using a skillet, mix the coconut milk, garlic, onion and chili peppers and vinegar, season with a little salt and pepper.
2. Put the tilapia in and bring to a boil, then simmer for 5- 10 minutes or until tilapia is partially cooked.
3. Add the coconut cream (kakang-gata) and eggplant and simmer for another 10 - 15 minutes until thick.
4. Add the Pechay or Bok Choy and adjust the seasoning with salt and pepper.