Ginataang Tilapya Fillet(or Azuhos)

Description:
Filipinos love any course cooked with coconut milk---this is one of them!
Tilapya is available all year round and fillets are good for this meal!

Ingredients:
4 pcs. tilapya fillet (scaled and cleaned)
crushed fresh garlic
1 sliced onion
1 red bell pepper sliced
1 green bell pepper sliced
2 pcs. jalapeno pepper (siling mahaba
Chopped ginger (quantity depends on your preference- the more- the spicier)
1 eggplant - sliced and cut into 1/2 inch.
1/2 medium sized squash - peeled, sliced and cut up into 1/2 inch.
Salt to taste
4 cups of thick coconut milk (kakang gata)
1 cup of not too strong vinegar (or rice vinegar)



Directions:
I. In a casserole arrange fish and spices
2. Pour in vinegar and 2 cups thick coconut milk
3. Boil only for 5 minutes (not longer or fish will be mushy)
4. (remove fish and set aside)
5. Add onions, red and green peppers
6. Add squash and let cook, until tender
7. Add eggplant
7. Season
8. Continue boiling by adding the remaining 2 cups of coconut milk
9. Put the fish back and continue cooking till sauce blends with the fish.