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Spicy Tilapia With Coconut Cream
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Spicy Tilapia With Coconut Cream

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Connie Veneracion

Ingredients

  • 2 tilapia fillets
  • 3 to 4 bird’s eye chili
  • 2 thumb-sized pieces ginger
  • 4 cloves garlic
  • 1 bunch cilantro roots and stems (save the leaves for garnish)
  • 2 tablespoons vegetable cooking oil
  • 1/2 to 3/4 cup coconut cream see how to extract coconut cream
  • patis (fish sauce) or salt, to taste

Instructions

  • Rinse the cilantro roots to remove any soil. Peel the garlic and ginger. Cut off the tips of the chili. Set aside the cilantro leaves. Roughly chop everything.
  • Transfer to a mortar and pestle and grind until you have a paste. Alternatively, use a food processor.
  • Heat the cooking oil in a pan. Add the paste. Heat gently until fragrant.
  • Spicy Tilapia With Coconut Cream
  • Add the tilapia fillets to the pan. Cook for about a minute then carefully turn over and cook for another 30 seconds.
  • Pour in the coconut cream. Season with fish sauce or salt. Stir gently. Cook just until the sauce simmers.
  • To serve, place the tilapia fillet over hot rice. Spoon some of the sauce around it.
  • Spicy Tilapia With Coconut Cream
  • Chop the reserved cilantro leaves and sprinkle over the tilapia. If you want extra spice, thinly slice a chili and sprinkle over the fish along with the cilantro leaves.