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This is a traditional Filipino dish.
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We stuff the fish with a vegetable filling, seal or wrap it with cos lettuce, and let it bathe in coconut milk until it cooks.
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When you buy tilapia, ask the butcher to cut open the fish for you.
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Make sure not to cut it through and through, since we are going to stuff the fish with a filling later on.
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Another way of prepping the fish is to ask the butcher to cut a 5-inch incision in the fishs belly.
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That should also hold the filling while cooking.
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Wash the fish and drain it in a strainer while you prepare the vegetables.
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Mix the garlic, onions, tomatoes, ginger, and parsley in a deep bowl.
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Season the mixture with a dash of salt.
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Insert or place them inside the tilapia.
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Place the long green beans, 2 green chilis and any remaining filling (if all did not fit inside the fish) in a deep pan or a wok.
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Wrap the tilapia with cos lettuce.
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Place the fish on top of the vegetables.
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Pour in all the coconut milk.
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Season with fish sauce and ground pepper.
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Cover the dish and start cooking over medium to high heat.
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Check the dish after 20 minutes.
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When the fish eyes pop out, the fish is cooked.
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When the fish is cooked, let the dish boil without the lid.
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Cook for another 15 minutes.
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Taste the sauce.
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Add fish sauce or salt, according to your preference.
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Add the remaining 2 chilis, turn off the heat and cover the pan.
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This ones ready to serve!
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Whew!
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Enjoy!
