Every fisherman you know, nine times out of ten, fillet their fish. They clean it, fillet it, skin, then cook it in whatever way you want. Fried, grilled, steamed, you know it. Usually involves butter.
Personally, I find it a bit boring. The entire fish is mostly edible, and the head especially has meat in it — throwing everything post-filleting seems to me like a waste of food. So why not cook the entire fish?
This recipe I got for you today has its roots in Asia, hence the inclusion of coconut cream. We Americans are not used to using coconut cream and milk for cooking, but that’s why we’re missing out! I personally think that once you cook the cream down to an oily, thick, and creamy consistency, it’s going to win you over in no time. We already know tilapia tastes fantastic, so there’s nothing to it, really.
It’s is super easy and can be done by anyone who knows how to turn on a stove. The added heat component from the chilli is sure to warm you up this cold season. The chilli’s capsaicin helps release endorphins in your system, giving you that feeling of euphoria. It tastes good, and it makes you feel good.
Just follow the instructions closely, and you’re good to go.
Tilapia In Coconut Cream & Chili
- 2 lbs tilapia cleaned
- 2 cups coconut cream
- 1 tablespoon garlic, minced
- 1 piece medium onion, finely sliced
- 1 knob ginger, cut into strips
- 1-2 pieces banana pepper or finger chilli
- 1 1/2 tablespoons fish sauce patis
- 4 pieces red chilli pepper
- 1/4 teaspoon ground black pepper
- 2 cups fresh spinach
- 2 tablespoons cooking oil
- Heat the cooking oil in a cooking pot.
- Sauté the onion, garlic, and ginger in the hot oil
- Once the onion becomes soft, add the fish sauce and ground black pepper. Stir.
- Pour in the coconut cream and stir. Let boil and cover. Simmer for 5 minutes.
- Add the banana pepper and tilapia. Cover and simmer for 30 to 35 minutes. Add some water if needed.
- Put-in the red chillies. Cook for 3 minutes.
- Add the spinach and simmer for about a minute.
- Transfer to a serving plate.
This is a great dish you can try using tilapia, BUT any white-fleshed fillet fish will do. Catfish, bass, or crappies will do just fine.