Fish fillets in coconut cream (ginataang isda)

Yield: 1 Servings

Measure Ingredient
5 \N Pieces medium sized fish fillet
1 cup Shredded cabbage leaves
1 cup Coconut cream
1 teaspoon Ground pepper
1 teaspoon Ginger root
1 teaspoon Chopped red chili peppers
\N \N Salt to taste

Source: My own

Boil together coconut cream, fish fillet, pepper and ginger root. Cook until the fish is tender. Add cabbage leaves and season with salt. Just before serving, add red chili peppers. Serve hot with steamed white rice.

Posted to JEWISH-FOOD digest V97 #107 by "Anne V. Generoso" <anne@...> on Mar 30, 1997

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