Cut off the white stalks of the pechay (reserve them as they are very good for stir fried dishes).
Wrap each fish with one or two pechay leaves.
Arrange the fish, in a single layer as much as possible, in the pressure cooker (see notes after the recipe).
Add the ginger, chilies, garlic, onions and tomatoes.
Pour in the coconut milk. Drizzle the patis (fish sauce) over everything.
Put on the lid of the pressure cooker and turn the heat to high. Once the valve starts to whistle, lower the heat to a simmer and count one hour.
Turn off the heat and allow the pressure to subside, about ten minutes. Remove the cover, lift the rack and arrange the fish on a platter.
To the vegetables that have settled at the bottom of the pan, add the coconut cream.
Bring to the boil and cook until thickened. It should take no more than a minute or two. Season with more fish sauce, if needed.
Pour the coconut sauce and vegetables over and around the fish.
Serve your ginataang isda with rice.
I suggest that you put a low rack in the pressure cooker before adding the fish. That way, you can just lift the rack when the fish is done without danger of breaking the delicate fish to take them out of the cooker.Updated from a recipe originally published in March 18, 2021
Ginataang Isda (Fish in Coconut Milk) printed from https://casaveneracion.com/ginataang-isda-fish-coconut-milk/ for personal use only. Not for republication nor distribution.