Stewed Tilapia in Coconut Milk version 2

Tilapia Stewed in Coconut Milk Version 2
or Ginataang Tilapia for Filipinos

Recipe Yield: Servings for Two

Ingredients:
2 to 4 fillets of Tilapia, quartered
1 small sized tomato, sliced
1 piece shallot or 1/4 of a med. sized red onion, sliced
1 thumb sized ginger, crushed
2 tbsp. white vinegar
2 tbsp. Apple cider vinegar
2 to 3 cups Napa Cabbage, sliced
1/2 cup coconut Milk
1/2 cup water
1 whole Green Asian Chili
Pinch of Salt or more to taste
1/4 tsp. ground black pepper or more to taste

Procedure:
1. Marinade the fish into mixture of white, apple cider vinegar, salt and pepper to taste for about 30 minutes or while cutting up the rest of ingredients.
2. Pour the coconut milk and water in a sauce pan/pot. Stir and add thr napa cabbage, ginger, garlic, onion, green chili and tomatoes. Cover and simmer until the cabbage is soft. Add in the marinated fish and the marinade mixture in the pot. Simmer until the fish is flaky then give it a final taste.
3. Discard the green chili and crashed ginger. Place it in a serving platter, serve and enjoy.

This was inspired from when I made Singanglay (Cabbage-Wrapped Tilapia in Coconut Milk). Filipinos usually use Bokchoy for Tilapia stewed in Coconut milk but this is a nice variation. Feel free to share and use it for your home cooking.