1 kg medium tilapia, fried
3 cloves garlic, crushed then fried
1 pc large onion, sliced
1 pc medium ginger, cut into strips
5 pc ripe tomatoes, cut into cubes
200 g Tomato Sauce
3 cups thick coconut cream (first extraction)
2 pc medium bell peppers, cut into strips
300 g pechay, cut into half

SAUTÉ garlic, onion, ginger and tomatoes. Add tilapia, Tomato Sauce, coconut milk, salt and pepper to taste. Simmer for 5 minutes. ADD bell peppers and pechay. Simmer for 3 minutes. Serve.