Inaloban a Isda

Ingredients for Inaloban a Isda

• 2 medium fish, such as tilapia or snapper
• 1 bunch pechay
• 1 large red capsicum, sliced
• 400 ml coconut milk
• 200 ml coconut cream
• 2 shallots
• 1/2 thumb-size piece turmeric, thinly sliced
• Fish sauce, to taste
• Freshly ground black pepper, to taste
• Oil, for cooking
• 6 spring onion stalks, finely chopped
• 3 tbsp ginger paste
• 5 bird's-eye chillies, finely chopped

How to cook Inaloban a Isda

1. 1.Pound spring onions, ginger paste, and bird's-eye chillies in a mortar until a paste-like palapa forms.
2. 2.Grill fish over high charcoal heat for 4 minutes per side.
3. 3.Heat oil in a wok; sauté shallots for 2 minutes. Add palapa and turmeric, then stir-fry for 1 minute.
4. 4.Add coconut milk and capsicum, bring to a boil, and simmer on low for 10 minutes.
5. 5.Add grilled fish, pechay, and coconut cream; simmer 5 minutes until pechay is tender.
6. 6.Season with fish sauce and black pepper, then serve.