Saturday, November 02, 2013

Ginataang Tilapia at Puso ng Saging

I just came back from Romblon but I already miss it. You know, whenever I miss my home province, I cook something that reminds me of it, like this tilapia and banana blossom in coconut milk or ginataang puso ng saging with tilapia. Normally, dried fish and not fresh fish goes with banana blossom. No dried fish in my pantry so I used fresh tilapia as substitute. Otherwise, my ginataan tasted great and so much better than the usual.





One of my current favorite native dishes.. yum!




This is best eaten with bahaw or cold rice. Hihi.


Ingredients:

2 medium tilapia, cleaned and salted
1 medium banana blossom, sliced thinly
1/2 cup coconut milk
1/4 cup coconut cream
1/2 cup water
3 cloves of garlic, crushed
salt to taste*

Cooking Procedure:

Put banana blossom, garlic and 1/2 cup of water in a pot then bring to boil until banana blossom becomes tender. Add coconut milk then boil for 5 minutes, mixing constantly to prevent the milk from curdling. Add tilapia, coconut cream, and salt to taste. Let it boil for another 5 minutes or until sauce thickens. Serve hot with rice. Enjoy!





*You can also use fish sauce instead of salt.

5 comments:

  1. I love tilapia a lot sis.. and puso ng saging with gata, is really yum noh!

    ReplyDelete
  2. i like tilapia - fried and crispy. would it still taste the same if I didn't cook the tilapia with the puso ng saging, oh and could I add chilies? i really like cooking homecooked meals and this is the next in my list.

    ReplyDelete
    Replies
    1. Sure, try it anyway you like. Cook the puso ng saging separately then just top it with fried tilapia or paksiw na tilapia. Add chilies if you want it hot! :D

      Delete
  3. i am such a fan of dishes with gata that sometimes i wonder if i have relatives from bicol. hehe. that dish looks awesome, lalo na if the tilapia is still crispy from frying.

    ReplyDelete
  4. I will definitely try this. :-) thanks for sharing.

    ReplyDelete

Thanks for commenting. Come back soon! :)