4 sm. cat fish or trout
14 c. thick coconut cream
1/2 c. tomatoes, sliced
1 tsp. strips or fresh ginger
1/2 c. onions, sliced
Salt to taste
1 tsp. strips of green hot pepper
Bochoy leaves

Clean fish very well. Mix onion, tomato and ginger and stuff the fish with the mixture. Wrap each in bochoy leaf. Arrange wrapped fish in deep saucepan. Add coconut cream and salt. Bring to a boil, then lower heat and allow to simmer. Add pepper and continue simmering until cooked.