Season the cleaned tilapia with salt and pepper. In a large pan, heat the cooking oil over medium-high heat. Once the oil is hot, carefully add the tilapia and fry until golden brown and crispy on both sides, about 3-5 minutes per side. Remove the fried tilapia from the pan and drain on paper towels or in a cooling rack. Set aside.

In a separate large pan or pot, heat 2 tablespoons of cooking oil over medium heat. Sauté the julienned ginger and cook until fragrant. Add the minced garlic until golden brown. Add the chopped onions and cook until softened.

Pour the coconut milk into the pan with the sautéed aromatics. Stir well. Season the dish with fish sauce or salt and ground black pepper to taste.

Add the green chili or bird’s eye chili if you want some spice. Bring the coconut milk to a gentle simmer, stirring occasionally to prevent curdling. Let it cook for about 5-7 minutes.

Add the spinach or pechay, and cook until just wilted, about 1-2 minutes.

Gently place the fried tilapia into the simmering coconut milk. Let the fish simmer in the sauce for about 5-7 minutes to absorb the flavors.

Carefully transfer the tilapia to a serving dish, then pour the sauce and vegetables over the fish.Serve hot with steamed rice.