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Creamy tilapia served with bok choy on a plate

Creamy Tilapia with Bok Choy

A quick and delightful dish of tilapia and bok choy simmered in rich coconut milk, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 fillets tilapia fillets Fresh fillets preferred for best taste and texture.
  • 1 cup coconut milk Can substitute with heavy cream or chicken broth.
  • 1 cup pechay (bok choy), chopped Other leafy greens like spinach or kale can be used.
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 thumb-sized piece ginger, sliced
  • 2 tablespoons fish sauce Adjust according to salt preference.
  • Salt and pepper to taste
  • 2 tablespoons cooking oil For sautéing.

Method
 

Preparation
  1. In a skillet, heat the cooking oil over medium heat.
  2. Sauté the onion, garlic, and ginger until fragrant.
  3. Add the tilapia fillets and cook until lightly browned on both sides.
  4. Pour in the coconut milk and fish sauce, and let it simmer for 5-7 minutes.
  5. Add the chopped pechay and cook for an additional 2-3 minutes until the pechay is wilted.
  6. Season with salt and pepper to taste.

Notes

Serve hot with steamed rice to absorb the rich coconut sauce. You can garnish with fresh herbs like cilantro. Store leftovers in an airtight container and refrigerate for up to 2 days.