Comments on: LP 20: Ginataang Tilapia

By: mrbgie

mrbgie — Wed, 03 Nov 2010 03:30:21 +0000

Wow, ginataang tilapia is one of my favorite. It’s heavenly, gata plus the great taste of tilapia is heavenly. I love this with lots of sili since I am also a chili lover.

By: coolblue

coolblue — Fri, 07 May 2010 22:12:25 +0000

hi again, tulingan/tambakol ( all tuna family in fact) can be used here. only in tilapia can you put stuffing of tomatoes, ginger, garlic. onion, salt, siling haba ( pansigang, the hotter variety for bicolanos) inside the belly. to have more stuffing, cut the tilapia from the back part of the head and open the fish along this side making sure not to cut all the way to the belly side. you cut it like you would a ‘daing’. then wrap the fish with layers of pechay. just layer the several pieces of fish snugly so the leaves and fish won’t open while cooking. and yes, the original dish has vinegar. it is really paksiw with coconut cream/milk

By: trenton

trenton — Sun, 17 Jan 2010 06:44:39 +0000

Grabe ang sarap! I cooked this recipe twice. First, without vinegar. Then with vinegar. Bad move. The vinegar tended to overpower the natural flavour of the fish. Maybe I will try half a Knorr cube tamarind next time or a small dollop of Thai tamarind paste.

Do you have a recipe for tiliapia in soy sauce with black beans and ginger?

Thanks and more power. I hope this nice blog lives on and on

By: marvin r cuenco

marvin r cuenco — Mon, 24 Aug 2009 03:10:04 +0000

hindi msarap

By: dettie

dettie — Tue, 23 Dec 2008 01:08:14 +0000

fry the fish first so it doesn’t crumble too much in the sauce as you cook it.

By: patricia

patricia — Thu, 12 Jun 2008 18:00:49 +0000

wow, nice recipe, i’m cooking my version right now, i hope it turns out as good as yours.

By: Mita

Mita — Tue, 31 Jul 2007 04:57:54 +0000

hi rosalie, thanks for visiting my blog and leaving a comment.

i didn’t put vinegar in this because I didn’t feel like it for some reason. guess it’s just a matter of what your mood is on a particular day. i like guinataan with vinegar too. the acid goes well with the richness of the gata but really…there’s no reason I didn’t add vinegar to this one. maybe next time…

By: rosalie

rosalie — Tue, 31 Jul 2007 04:38:44 +0000

why is it that the ingredients does not include vinegar? coz usually my mom cooks it with vinegar… wouldn’t it get spoiled easily? i am at work but i am searching for a great recipe for ginataang tilapia. need to impress my partner. =)

By: Mita

Mita — Sun, 29 Jul 2007 00:15:18 +0000

iska…tulingan is a fish i’ve never attempted to cook before nor will i probably try – isn’t there some special way to handle it or it gets poisonous>? i didn’t know there was such a recipe for that fish…mustasa sounds good for gata too.

ladybug, easy enough to try and yes, it is good…you might have to double the amount of rice you cook to go with this though…

By: ladybug

ladybug — Sat, 28 Jul 2007 03:42:40 +0000

This looks absolutely delicious mita! I will try it one of these days.