Cherry & Dennis Recipes
Filipino Tilapia in Coconut Milk
菲律賓椰香羅非魚
Recipe overview
Whole tilapia is gently simmered in ginger-scented coconut milk and finished with spinach. Handle it carefully when turning and cook the thickest part to 63°C.
01
Ingredients
Main ingredients
- 800 g whole tilapia
- 800 ml Coconut milk
- 250 g Spinach
- 30 g ginger
- 4 clove garlic
- 1 piece onion
- 2 piece chilli
Sauce
- 300 ml water
Seasoning
- 2 tbsp neutral cooking oil
- 2 tbsp Fish sauce
- 1/2 tsp salt
02
Tools
- knife
- cutting board
- mixing bowl
- colander
- frying pan
- spatula
- tongs
- measuring cup
- measuring spoons
- food thermometer
- serving plate
- timer
03
Steps
Step 1
Clean the tilapia
Scale and gut the whole tilapia, rinse the cavity and skin, then drain well.
Step 2
Score and salt fish
Cut three shallow diagonal slashes on each side and rub with half a teaspoon salt.
Step 3
Prepare aromatics
Cut ginger into matchsticks, slice onion, mince garlic and slice both chillies.
Step 4
Sauté aromatics
Heat two tablespoons oil and sauté ginger, onion, garlic and chilli for three minutes.
Step 5
Add coconut milk
Pour in 800 ml coconut milk and 300 ml water and stir gently.
Step 6
Simmer coconut sauce
Keep the sauce at a gentle simmer for five minutes; do not boil hard.
Step 7
Add the tilapia
Lay the whole fish flat in the coconut sauce and spoon a little sauce over it.
Step 8
Simmer first side
Cover with the lid slightly ajar and simmer gently for eight minutes.
Step 9
Turn fish carefully
Support the fish with two broad spatulas and gently turn it onto the other side.
Step 10
Cook to 63°C
Simmer eight to ten minutes more until the thickest flesh reaches 63°C.
Step 11
Add spinach and fish sauce
Add spinach and two tablespoons fish sauce; stir at the edge for two minutes until wilted.
Step 12
Serve
Transfer the whole fish, spinach and coconut sauce carefully to a white oval plate and serve hot.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little time can dry the sauce or leave food undercooked.
- Using unwashed tools for raw and cooked food increases cross-contamination risk.
Tips
Measure all ingredients by group before starting.
Taste near the end and adjust salt gradually.
