Tilapia Stewed in Vinegar and Coconut milk or Ginataang Tialapia for Filipinos

The sweetness from the tomatoes, and tang from the vinegar make this fish recipe really good.

Recipe Yield: Servings for Three

Ingedients:
3 pcs. Tilapia fillet, halved, cut lengthwise
1 med. sized tomato, diced
2 cloves garlic, julienned
1/4 cup onion, julienned
1/4 cup ginger, julienned
1 med. sized Asian green long pepper
2 pcs. Scallions, chopped
1 tbsp. olive oil
2 tbsp. apple cider vinegar
1 tbsp. white vinegar
1/2 cup coconut milk
1/2 cup water
2-3 cups of baby bok choy
1/2 lemon, juice of
Salt and pepper to taste

Procedure:
1. Pour the olive oil in a pan and sauté ginger, onion, garlic, green onion and tomatoes. Let it cook for 1 to 2 mins. then pour the apple cider vinegar, white vinegar and the juice of lemon. Drain the sauce of the sautéed ingredients, leaving only the liquid and put it in a separate pot. Add the fish in the pan. Simmer until the sauce was totally absorbed.
2. In a pot where the drained ingredients were placed, add the coconut milk  and green long pepper and baby bok choy then simmer until the vegetable is soft to chew. Pour this mixture to the cooked fish. Simmer for a minute or two.
3. Place in a serving platter. Serve and enjoy!

This is a Lannie Armstrong recipe inspired by my Mom's Ginataang Paksiw. Feel free to share and use it for your home cooking.

Food for the Soul

Therefore, laying aside falsehood, speak truth each one of you with his neighbor, for we are members of one another. Be angry, and yet do not sin; do not let the sun go down on your anger,  and do not give the devil an opportunity.

Ephesians 4:25-27, NASB