A fiery Bicolano dish where tilapia is first grilled over charcoal, then simmered in rich coconut milk with ginger and siling haba (long green chilies). The smokiness of the fish contrasts with the creamy, spicy sauce. Traditionally served with rice for lunch or dinner.
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Pin-bone removal and precision plating
Disposable food-safe gloves — curing, chili work, butchery
Variety pack — ancho, guajillo, pasilla for moles and salsas
Fine zesting and grating for citrus, spices, hard cheese
Firm brittle gel — works with calcium and milk proteins
A signature dish of Bicol region known for its love of coconut milk (gata) and chilies. Often prepared for family meals and fiestas, showcasing the Bicolano preference for creamy yet spicy flavors. The grilling technique adds depth to this otherwise simple dish.
1) Grill tilapia over charcoal until lightly charred. 2) Sauté garlic, onion, and ginger. 3) Add coconut milk and bring to a simmer. 4) Add grilled fish and chilies, simmer until f...
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Uses more chilies for extra heat
Sometimes includes lemongrass in the broth
Amy Besa and Romy Dorotan — Memories of Philippine Kitchens
Bicol University College of Agriculture and Forestry — Bicolano Cuisine: A Culinary Journey
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Pin-bone removal and precision plating
Disposable food-safe gloves — curing, chili work, butchery
Variety pack — ancho, guajillo, pasilla for moles and salsas
Fine zesting and grating for citrus, spices, hard cheese
Firm brittle gel — works with calcium and milk proteins
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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