Ingredients

• 2 whole tilapia, cleaned, scaled, and gutted
• 2 large Roma tomatoes, diced
• 4 shallots, peeled and chopped
• 1 thumb-sized ginger, peeled and minced
• 1 teaspoon tamarind powder or 1 tablespoon lemon juice
• 2 bunches large pechay leaves, stems trimmed
• 4 (about 1 foot long each) pandan leaves
• 1 can (13.5 ounces) coconut milk
• 2 finger chili peppers
• salt and pepper to taste