Fish in Coconut milk

This dish is simmered first in vinegar before adding the coconut milk. In this cooking process, by simmering fish in vinegar, the flavor penetrates on the fish and after cooking it in coconut milk to get a creamy sauce.

                                                               

You can use mackerel, tuna, scad or red snapper in this recipe, as well greens like bokchoy or moringa leaves. This dish is best served with steamed rice, try and let me know your thoughts about this recipe. 

Ingredients:

2 lbs. of your favorite fresh fish, I used tilapia-slice into serving pieces

13 oz. coconut milk

1 bunch choysum, washed

thumb size fresh ginger, thinly sliced

4 cloves garlic, sliced

1 red onion, sliced

½ cup vinegar

½ cup water

4 long green pepper

salt or fish sauce to season

1 Tbsp. black peppercorn

Procedure:

1. Lay the choysum leaves in the bottom of a large pot, and arrange fish on top.

2. Add the ginger, garlic, onion, long green pepper and peppercorn.

3. Pour in the vinegar and water. Cover and simmer for 15-20 minutes.

4. Once the liquid reduces in half, pour the coconut milk. Season it with fish sauce.

5. Simmer it uncovers for 15 minutes or until sauce gets thicken.

6. Serve.