Tired of your usual fried fish dinner? Then try this Ginataang Isda Recipe – creamy, saucy, and spicy, fried fish with pechay simmered in a coconut milk-based sauce and infused with ginger, lemongrass, and chili flavors. Pairs perfectly with a plateful of steaming white rice. Quick, easy, and delicious dinner in no time!
As a tropical country, coconut milk is a regular in Filipino cuisine. Whether you’re making Maja Blanca for dessert, or this Special Bicol Express as the main dish, coconut milk adds a delicious creamy coconutty twist to any dish.
Unlike regular milk, coconut milk adds a richer mouthfeel, especially in a sauce such as the one in today’s ginataang isda.
What is Ginataang Isda?
Ginataan or guinataan is a term used to refer to any food cooked with coconut milk or gata – hence the name. It literally translates to “cooked with coconut milk”.
So, Ginataang Isda in English is fish cooked with coconut milk.
However, our delicious dinner goes beyond just that. It’s also quick and easy so you can make this up even on a busy weeknight. Did I mention that it also has pechay for added nutrients?
Is Coconut Cream Coconut Milk?
While coconut water is the clear, natural juice found inside a coconut, coconut milk and cream are made by boiling coconut meat in water.
As you guessed, there’s just a minor difference between coconut cream and coconut milk.
Coconut milk has the same consistency as cow’s milk. It is made by simmering one part shredded coconut in one part coconut water.
Compared to coconut milk, coconut cream is thicker and richer. A mixture of four parts shredded coconut and one part water is simmered to create it. Coconut cream is also the cream that rises to the top of a can of coconut milk.
Ginataang Isda Recipe Variations
Aside from being a quick and easy fish dinner, this recipe can also be tweaked to suit your preference. Below are just some of the ways you can play around with this isda/fish recipe.
- You don’t have to limit yourself to slices of gray mullet. In fact, you can use tuna, mackerel, or even whole tilapia to create this ginataang isda.
- You can swap pechay for other green leafy vegetables like spinach, bok choy, hot pepper leaves, kangkong, or malunggay.
- Adding fried eggplant or talong adds texture to this dish, as well as nutrients.
- Not so much of a fan of spicy food? Feel free to use bell peppers, instead of red chilis.
Why Add Vinegar?
Adding vinegar is actually optional when making this ginataang isda recipe. But this one tiny bit of detail actually lessens the fishy odor and taste in this fish recipe. Additionally, it increases the shelf life of the food, ensuring that you can still eat it if you have leftovers.
Ready to get cooking? Watch our video below before you hit the grocery store for the ingredients. Enjoy!
More Fish Recipes to Try
Quick & Easy Ginataang Isda
Ginataan or guinataan is a term used to refer to any food cooked with coconut milk or gata - hence the name. It literally translates to “cooked with coconut milk”. So, Ginataang Isda in English is fish cooked with coconut milk.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Cuisine: Asian, Filipino
Servings: 6
- 800 grams Grey mullet
- 1 piece Onion
- 5 cloves Garlic
- 1 piece Ginger
- 3 pieces Tomatoes
- 2 pieces Lemongrass
- Salt & pepper
- 2 pieces Pechay or Bok-choy
- 5 pieces Long chilies
- 2 tbsp Vinegar
- 3 pieces Bay leaves
Let's add salt to the fish.
Heat oil in a pan, Make it ready to fry on high heat. Fry until golden brown. Set aside.
Saute garlic, onion, ginger, and tomatoes.
Add bay leaves, and lemongrass
Add the fish. Add salt & pepper to taste.
Add the coconut milk and pechay (or Bok-choy). COver & simmer for about 15 minutes on medium heat,
Add chilies & vinegar. Simmer for 5 minutes.
Enjoy.
Cooking Tips
- Don’t skip the frying part of the fish. It adds a pleasant crust to the fish, and makes sure it doesn’t turn mushy when simmered a little longer in the coconut milk mixture.
- You may choose fish sauce instead of salt for added flavor.
- Using fresh coconut milk is ideal when making a ginataan. It’s more rich and flavorful, however, if you don’t have it readily available, you can opt for canned coconut milk instead.
- When replacing pechay or Chinese cabbage with spinach, be sure you use the fresh one. But if you only have frozen spinach available, make sure to thaw it and squeeze out as much water as possible.
- Avoid stirring the dish after adding the vinegar. Just allow it to simmer for 2-3 minutes so it can be absorbed better.
- If using canned coconut milk, store any leftovers in a glass jar or container in the fridge and use it within five days.
