Ginataang Isda (Fish in Coconut Milk)

Ginataang Isda is a simple and comforting dish made with fish simmered in coconut milk, vegetables, and aromatics. For this recipe, I’m using tangigue (king mackerel) with mustard greens, watercress, and eggplant—hearty and flavorful, but still easy to put together.

Ingredients you'll need

Notes and substitutions

• Fish: I used cross-section slices of tangigue or tanigue (king mackerel), a firm, meaty fish that holds up well when simmered. You can also use snapper, cod, Atlantic/Norwegian mackerel, tulingan (bullet tuna), tilapia, bangus (milkfish), or pompano—any fish that won’t easily fall apart. This recipe also works great with shrimp or crab if you want to change things up.
• Vegetables: I used green leafy vegetables like mustard greens (mustasa) for their slightly bitter, peppery flavor that cuts through the richness of the coconut milk, and watercress for a fresh, mildly spicy touch. Eggplant (talong) soaks up the sauce and makes the dish more filling. You can also use spinach, bok choy (pechay), malunggay (moringa leaves), sitaw (yardlong beans), kalabasa (squash), or sayote (chayote)—just go with what you have or what’s in season.
• Shrimp paste (bagoong alamang): You can use raw or sautéed shrimp paste (bagoong alamang)—it adds a rich, umami flavor. You can also use fish sauce (patis) or simply season with extra salt.
• Coconut milk: I usually use canned coconut milk for convenience, but if you have access to fresh kakang gata (the first press of grated coconut), it adds even more richness. Adjust the amount based on how saucy you want it—add more for a lighter, soupier dish or less for something thicker and creamier.

Step 1: Sear the fish

Season the fish with salt. Heat a bit of oil in a wide pan over medium-high heat. Sear the fish for about 2 minutes on each side or until lightly browned.

Searing, frying, or even grilling the fish helps it hold its shape and adds a lot of flavor. Once done, transfer and set aside.

Step 2: Sauté the aromatics

In the same pan, heat a bit more oil if needed. Add the ginger first and sauté until fragrant. Then, add the chopped onion and minced garlic.

If you have lemongrass, you can add that too—it gives the dish a light, citrusy aroma that goes really well with the fish.

Keep sautéing until the onion softens and starts to caramelize—this adds flavor and creates a rich base for the dish.

Step 3: Add the shrimp paste

Stir in the shrimp paste and cook for about a minute to release its flavor. If you’re not using shrimp paste, you can add fish sauce or salt later to season the dish.

Step 4: Simmer with coconut milk

Pour in the coconut milk and bring it to a gentle simmer. Let it cook for a few minutes so the flavors start to come together. Season with fish sauce or salt to taste.

Adjust the amount of coconut milk based on your preference—add more for a richer, creamier sauce, or some water to make it lighter and thinner.

Step 5: Add the eggplant and chilies

Add the eggplant and chilies. Simmer for about 8-10 minutes, or until the eggplant is tender—cooking time will depend on how thick your eggplant pieces are. For more heat, slice the chilies before adding them.

Step 6: Add the fish and greens

Layer some mustard greens at the bottom of the pan, then gently lay the fish on top. Add the rest of the mustard greens over the fish.

Then, add the watercress last. Simmer for about 5 minutes, or until the greens are wilted and the fish has absorbed the flavors.

Taste and adjust—add more salt, black pepper, or fish sauce if needed.

Step 7: Serve

Serve hot and enjoy your Ginataang Isda with some steamed rice!

More Filipino dishes with coconut milk

• Laing: Taro leaves cooked in coconut milk with aromatics and chilies.
• Ginataang Sitaw at Kalabasa: Yardlong beans and squash simmered in coconut milk, often with shrimp or pork.
• Bicol Express: Shrimp paste in coconut milk with pork and plenty of chilies.
• Ginataang Langka: Young jackfruit simmered in coconut milk until tender.
• Ginataang Ampalaya: Bitter melon cooked in coconut milk and shrimp paste.
• Adobong Pusit sa Gata: Squid cooked adobo-style with coconut milk.
• Ginataang Puso ng Saging: Banana blossoms in coconut milk until tender.
• Gising-Gising: Spicy, creamy mix of beans, chilies, and coconut milk.
• Ginataang Pusit with Malunggay: Squid in coconut milk with moringa leaves.