Ginataang Isda
A comforting Filipino dish featuring fish cooked in creamy coconut milk, often enjoyed with rice.
Servings: 4 servings
Calories: 350kcal
Ingredients
Fish and Coconut Milk
- 4 pieces Tilapia (or other suitable fish) Can also use Bangus or Mackerel.
- 1 can Coconut milk Use full-fat for best results.
Vegetables
- 1 cup Eggplant, chopped Add early for soft texture.
- 1 cup Pechay or Spinach Add last before serving.
- 1 piece Red chili Optional, for heat.
Seasoning
- 1 teaspoon Fish sauce (patis) Optional for additional flavor.
- to taste Salt Sprinkle into the coconut milk.
- to taste Black pepper Add after salt.
- 1 piece Calamansi or lime Optional, for a tangy finish.
Instructions
Preparation
- Choose fresh fish and prepare by cleaning thoroughly.
- If using fresh coconut, grate and squeeze the milk; otherwise, shake the can of coconut milk well.
Cooking
- In a large pot, gently slide the fish into the coconut milk over low to medium heat.
- Cook for 10 to 20 minutes, flipping the fish carefully to keep it intact.
- Add chopped eggplant and allow it to soften before adding pechay or spinach at the end.
- Season with salt, pepper, and fish sauce, stirring gently.
Serving
- Serve the ginataang isda hot, with a generous portion of rice on the side.
- Pour extra coconut sauce over the rice and add sliced chilies or green mango if desired.
Notes
Leftovers may thicken due to the coconut milk. Add a splash of water when reheating. Serve with sweet treats like leche flan for a complete meal.