Ginataang Isda

I have been cooking Swai fish, a river-farmed catfish lately. Swai fish is a white-flesh fish with a sweet mild taste and light flaky texture. 
Swai fish is best when fillet, battered then fried crispy. This time I cooked it in coconut milk and it was surprisingly good. Try it! 

2-3 lbs swai fish, cut into steak
2 cups coconut milk
1/3 cup vinegar
1/2 cup water
1 thumb size ginger, sliced thin
3-4 garlic cloves, sliced thin
1 small onion, diced
1 stem lemon grass, cut into 4 pieces
salt and ground pepper to taste

Cooking Direction: 
Arrange ginger and onion in a pot.
Add slices of fish, vinegar, water and lemon grass and bring to a quick boil.
Season with salt and ground pepper. Cover pot and simmer for 10 minutes in medium low heat.
Add coconut milk, simmer for 5 more minutes or till fish is fully cooked and sauce thickens.
Remove the pot from the heat and serve hot with steam rice.

Good for 3-4 person. 

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