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