PINOY GINATAANG ISDA SA DAHONG NG PECHAY

PINOY STYLE ~ GINATAANG ISDA SA DAHONG NG PECHAY ~

Wrap fish fillet in pechay leaves and cook in gata or ginger flavored broth for a mouth watering main dish.

PINOY GINATAANG ISDA SA DAHONG NG PECHAY INGREDIENTS
1 kilo labahita fillet
2 tbsps. kalamansi juice
Salt and pepper to taste
3-4 large pechay leaves
2 coconuts
2 tsps. sliced ginger
Chopped kinchay

PINOY GINATAANG ISDA SA DAHONG NG PECHAY PROCEDURE

  • Rub the fish with the kalamansi juice, salt and pepper. Wrap in the pechay leaves. Extract kakang gata from the coconuts.
  • In a saucepan, simmer the gata together with the ginger. Add the fish. Cook until the fish is tender and the sauce has thickened.
  • Serve topped with kinchay.

TIP: The wrapped fish can also be simmered in chicken broth flavored with ginger and sili leaves instead of coconut milk.

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