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! 






Ingredients:

2-3 lbs swai fish, cut into steak (or any kind of white fish)

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. 


No comments:

Post a Comment