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.

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