Entree: Philippines – Bicol – Tilmok (Bicol-style coconut milk stew of fish simmered with aromatics, shrimp paste, and chiles)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 1 lb (454 g) firm white fish fillets (such as tilapia, snapper, or mackerel), cut into 1–1.5 inch chunks
- 2 tbsp (30 ml) vegetable oil
- 4 cloves garlic, thinly sliced
- 1 thumb-size piece ginger, julienned (about 1 tbsp / 6 g)
- 1 medium onion, sliced
- 2 medium tomatoes, chopped
- 1 cup (240 ml) coconut milk (first extraction)
- 1 cup (240 ml) coconut cream or thicker coconut milk (second extraction) or additional coconut milk for richness
- 1–2 tbsp (15–30 g) bagoong alamang (shrimp paste) or 1–2 tbsp (15–30 ml) fish sauce, adjusted to taste
- 4–6 siling labuyo or 1–2 long green chilies, whole or sliced (adjust for heat)
- 1 small eggplant, cut into 1-inch pieces (optional)
- 1 cup (100 g) sitaw or long beans cut into 2-inch pieces (optional)
- Salt and freshly ground black pepper to taste
- Juice of 1/2 lime or calamansi (optional, to brighten)
- Steamed white rice, for serving

Instructions

1. Heat the vegetable oil in a wide, shallow pot over medium heat. Sauté garlic, ginger, and onion until fragrant and onion is translucent, about 2–3 minutes.
2. Add the chopped tomatoes and cook until they begin to break down, about 2 minutes.
3. Stir in the coconut milk and coconut cream and bring to a gentle simmer. Lower heat to maintain a slow simmer.
4. Add the bagoong alamang or fish sauce and taste; adjust saltiness as needed. Add the eggplant and long beans if using, simmer 3–4 minutes until starting to soften.
5. Gently nestle the fish chunks into the simmering coconut broth in a single layer. Add the whole or sliced chiles on top.
6. Simmer very gently for 4–6 minutes, or until the fish is just cooked through and flakes easily. Avoid vigorous boiling to keep the coconut milk from breaking.
7. Taste and adjust seasoning with salt, pepper, or a squeeze of lime or calamansi juice to brighten. Remove from heat.
8. Serve hot with steamed white rice and extra siling labuyo or bagoong on the side for anyone who wants more heat or salt.