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Sunday, May 8, 2011

Ginataang Tilapia


4 pieces Tilapia fish (cleaned and scaled)

4 cloves garlic (crushed)

1 medium tomato(sliced)

1 small ginger (sliced)
1 bundle pechay
salt to taste
1 cup coconut milk


In a casserole, arrange fish and spices.
Pour in coconut milk. Boil for five minutes. Add pechay. Season with salt and simmer until done.

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