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Delicious Tilapia in Coconut Milk served with mustard greens and spices.

Tilapia in Coconut Milk with Mustard Greens

A delightful dish combining the mild flavor of tilapia with creamy coconut milk, enhanced by fresh mustard greens.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Filipino
Calories: 500
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 pieces tilapia fish
  • 1 cup coconut milk
  • 1 cup pechay (Chinese cabbage) Can substitute with spinach or bok choy
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1 thumb-sized piece ginger, sliced
  • 2 pieces green chilies (optional) Adjust to taste
  • to taste Salt and pepper
  • 1 tablespoon oil

Method
 

Preparation
  1. Heat oil in a pan over medium heat.
  2. Sauté the onion, garlic, and ginger until fragrant.
  3. Add the tilapia and cook until lightly browned on both sides.
  4. Pour in the coconut milk and bring to a simmer.
  5. Add the green chilies, if using, and season with salt and pepper.
  6. Cover and let it cook for about 10 minutes.
  7. Add the pechay and cook for an additional 2-3 minutes until wilted.
  8. Serve hot with rice.

Notes

To serve, place the cooked tilapia and mustard greens on a plate and pour the rich coconut milk sauce over the top. If you have leftovers, let them cool completely before transferring to an airtight container. Store in the refrigerator for up to 2 days. To reheat, warm it gently on the stove or in the microwave until heated through.