May 23, 2010
Ginataang Isda sa dahon ng Pechay Ingredients:
1 k labahita fillet
2 tbsps kalamansi juice
salt and pepper to taste
3-4 large pechay leaves
2 tbsps clied ginger
Ginataang Isda sa dahon ng Pechay Procedures:
Rub the fish with the kalamansi juice, salt and pepper. Wrap in the pechay leaves. Extract the 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.
Note: The wrapped fish can also be simmer in chicken broth flavored with ginger and sili leaves instead of coconut milk.