2 pieces tilapia, cleaned and scales removed
4 pieces wide bok choy (or pechay) leaves
4 cloves garlic, chopped
1 medium onion, diced
2 pieces medium tomatoes, diced
1 thumb ginger, chopped
3 pieces long green chili
1 1/2 cups coconut milk
1/2 cup water
1 teaspoon salt
For the Tilapia Filling:
Mix garlic, onion, tomatoes, ginger and combine well in medium bowl
Slice each tilapia in the belly side and stuff with the prepared filling.
Wrap each tilapia with 2-3 large bok choy leaves. Make sure to cover everything. Use the pandan leaves to secure the bok choy and tie it around the fish
Carefully transfer the wrapped tilapia in a wide cooking pan then pour-in coconut milk, water, and add long green chili. Season with salt, cover pot and turn on to medium heat.
Once it boils, adjust heat to low and simmer for about 20 minutes until coconut milk becomes thick. Turn off heat.
Serve hot. Share and enjoy!