Simmered fish in vinegar, fish sauce (patis) and long chili (siling haba) and then simmered again with coconut milk.

Ingredients:
3-4 tilapia
1 medium size onion (chopped)
4 cloves garlic (minced)

2 tbsp ginger (minced)
1 pack vinegar (250g)

1 bundle Pechay
2 cups coconut milk
Red chili (optional)

2 Siling Haba (long green chili pepper)

1 tbsp Patis (fish sauce)

salt and pepper to taste

Procedure:
In a cooking pot place tilapia, vinegar, garlic, ginger, long chili, patis and pepper. Cover pot and bring to a boil.

When the fish is already cooked, add the coconut milk and simmer for a minute, add pechay, red chili and salt to taste.

Turn off heat and serve it hot.

 

Photo by:

Analyn Natividad Balawang