1 medium tilapia fish
2 cups coconut milk, gata ng niyog
1 medium onion, sliced
1 thumb sized ginger, sliced
5 pieces kalamismis / sigarilyas, cut
salt to taste
1) Bring coconut milk to boil for 5 minutes.
2) Add onions, ginger, and sigarilyas. Continue boiling for 5 minutes or until the vegetables are tender.
3) Add the tilapia fish. Cook for three minutes. Add salt to taste.
Concentration of coconut milk will affect the taste of ginataan. Extract one grated coconut with two cups of warm water (about 40°C ). Extracted milk should fill two cups. Repeat extraction with small amount of warm water to fill the cups. Coconut milk concentration can be adjusted by increasing or decreasing the amount of grated coconut.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.