Picture Clusters

This week's Featured in Food Friday player is...

Ms. Kriska Marie, who blogs over at Sweet Nothings with her post: Welcoming the Year of the Dragon.

Just look at all that food! Every time I see LOTS of food on the table I can't help but gravitate towards them! My hands get itchy, wanting to get some on my plate and savor each and every dish. Honestly, I would have no idea which viand to get first...though usually I go towards the desserts section first since most of the people will be busy on the main table. If you want to look at some of her enticing food shots, then don't forget to click on that YUMMY shot!

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My post for this week is inspired by Pinoy Kitchenette's Steamed Tilapia in Ginger post..she steamed her tilapia, while I added coconut milk in mine. Am calling it Tilapia with Coconut Milk and Mustard Greens.

i know, not the best of photos but we all loved the dish! <3

Ingredients:

tilapia (2-3 whole fishes; you may cut them in half, if you prefer)
coconut milk (one cup thick cream, while around two to three cups thin coconut milk)
chili, pepper, salt, ginger, onions
fish sauce (optional)

Preparation:

Clean the fish (remove gills and scales; or you can have that done by your local fishmonger). Sprinkle salt and set aside. Clean and cut the mustard greens. Set aside.
Prepare the coconut milk. Since I used freshly grated coconut meat, I had to hand-press it. This is definitely more tiring, but I like my coconut milk this way. lol. After adding about half a cup of lukewarm water and pressing, I reserved the liquid (about a cup by then), then added half of the sliced onion. I added more water (about two cups) to the coconut meat and did some more pressing again. The resulting liquid I placed in a deep pot. {Or you can use the coconut milk in cans or in powdered forms. Follow the instructions on the container.}
Added the crushed ginger, sliced onions (half), salt, and chili to the pot.
Placed on the burner, and left to simmer for a bit.
The cleaned fishes are then added.
Simmer some more..maybe around ten minutes. Add the mustard greens. You may add some more salt or fish sauce..your choice.
Add the thick coconut milk with the sliced onions, then remove from the fire when the greens have wilted.
Best served hot...and eaten with steamed rice.

...the first time we had this dish was at my SIL's place, but bok choy was mixed in instead of the mustard greens. My Aunt-in-Law mentioned that normally mustard greens are added, so I decided to cook this dish using the greens. The coconut milk tasted different (almost nutty), but it was a welcome change. I thought my 3yr. old wouldn't like the slightly bitter taste of the greens, but he also liked the dish! I was/am so glad...I know I'll be cooking this dish again. Hopefully, with much better pictures next time! ;)

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