Spicy Tilapia in Coconut Cream Recipe
Ingredients
- 1 tbsp cooking oil
- 1 1/2 tsp minced ginger
- 1 tsp minced garlic
- 1/2 cup sliced onions
- 1 pc 11g MAGGI Chicken Broth Cube
- 2 cups coconut milk
- 1/2 kg tilapia, cut-up into 6 or can be whole pc.
- 1 1/2 cups red bell pepper or 3 finger chilis, cut into strips
- salt to taste
- 1 bundle pechay or bokchoy
Directions
- Heat cooking oil and saute ginger, garlic, onions and MAGGI Chicken Broth Cube.
- Pour in coconut milk. Simmer for 3 minutes in a slow fire.
- Add fish and red bell pepper or finger chilis.
- Cook about 10 minutes more or until fish flakes easily. Add salt if necessary.
- You can add pechay or bokchoy if available.
- Serve hot with steamed rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1205g | |
| Calories 1574 | |
| Calories from Fat 1009 | 64% |
| Total Fat 119.15g | 149% |
| Saturated Fat 90.46g | 362% |
| Trans Fat 0.35g | |
| Cholesterol 250mg | 83% |
| Sodium 329mg | 14% |
| Potassium 2988mg | 85% |
| Total Carbs 29.89g | 8% |
| Dietary Fiber 4.8g | 16% |
| Sugars 9.96g | 7% |
| Protein 112.12g | 179% |
