Coconut Steamed Fish

400ml coconut milk or cream
juice from 1 lemon or calamansi
1 tablespoon fish sauce
1tablespoon sugar
1 clove garlic, crushed
1/2 kilo of fish fillet (*Tilapia was used in this recipe)
1 tablespoon ginger, sliced
baby spinach leaves or pechay
salt and pepper


Seasoned  Fish with salt and pepper and wrapped in a foil. Steamed fish for 15 -20 minutes or until cooked. set aside. In a large pan, combine coconut milk/cream, lemon, fish sauce, sugar, ginger and garlic. Bring to a boil on high while stirring.

Reduce heat to a low and stir. Add spinach leaves or pechay. Place the steamed fish on a plate and topped with the coconut mixture with spinach leaves/pechay.

Serves 4 people.

Bon Appétit


xoxo,
S