Ginataang Isda (Fish in Coconut Milk)

Ginataang isda is a Filipino dish made with fish and vegetables cooked in coconut milk.

For this recipe, I used tangigue, eggplant, mustard greens, and watercress.

The coconut sauce is good spooned over rice, so have some ready!

Ingredients You'll Need

Notes and Substitutions

• Fish: I used tangigue steaks (king mackerel), also spelled tanigue. It's a firm, meaty fish that doesn't fall apart easily. Tilapia, bangus, pompano, snapper, or other mackerel also work. Cod works too, but handle it gently since it flakes easily.
• Vegetables: I used eggplant, mustard greens, and watercress. Spinach, pechay, or malunggay also work. You can add sitaw , kalabasa , or sayote.
• Shrimp paste: Raw or sautéed bagoong alamang works. Some brands are saltier than others, so taste before adding more salt. You can use fish sauce instead.
• Coconut milk: I used canned coconut milk. Use full-fat for a creamy sauce. Start with 1½ cans and add more if needed.
• Chilies: Leave them whole for less heat or slice them for more. You can leave them out, too.
• Lemongrass: Optional, if you have it. Lightly crush the stalk and add it with the ginger. Remove before serving.

How to Make Ginataang Isda

Step 1: Sear the fish

Pat 1 pound fish steaks dry and season with salt.

Heat a little oil in a wide pan over medium-high heat.

Add the fish and sear for about 2 minutes per side, until lightly browned.

Transfer to a plate. The fish will finish cooking in the coconut milk.

Step 2: Sauté the aromatics

Lower the heat to medium. Add more oil if needed.

Add 1 knob ginger (cut into thin strips) and cook for about 1 minute.

Add 1 small onion (chopped) and 6 garlic cloves (minced).

Cook, stirring occasionally, until the onion softens and starts to caramelize.

Step 3: Add the shrimp paste

Add 1 tablespoon shrimp paste and cook for about 1 minute.

If you're using fish sauce instead, add it later when seasoning the sauce.

Step 4: Add the coconut milk

Pour in 1½ cans coconut milk. Heat over medium heat until it starts bubbling gently.

Lower the heat to medium-low and cook for a few minutes.

Stir occasionally, then season with fish sauce or salt to taste.

Step 5: Add the eggplant and chilies

Add 8 ounces eggplant (cut into chunks) and chilies, if using.

Cook over medium-low heat for 8-10 minutes, until the eggplant is tender.

Turn the pieces occasionally so they cook evenly.

Add more coconut milk if you want more sauce, or a little water if it gets too thick.

Step 6: Add the fish and greens

Use 1 pound leafy greens, washed and cut into pieces.

Tuck some mustard greens into the sauce. Gently place the fish on top, then add the remaining mustard greens.

Cook over medium-low heat for about 5 minutes, until the fish is cooked through.

Add the watercress toward the end, just long enough to wilt.

Avoid stirring once the fish is in the pan. Spoon sauce over it instead so the pieces stay whole.

Taste the sauce and add fish sauce, salt, and ground pepper as needed. Turn off the heat.

Serve your ginataang isda with steamed rice and enjoy!

Recipe FAQs

More Filipino Dishes with Coconut Milk

• Laing: Taro leaves cooked in coconut milk with chilies.
• Ginataang sitaw at kalabasa: Squash and yardlong beans in coconut milk.
• Bicol express: Pork cooked with coconut milk, shrimp paste, and chilies.
• Ginataang langka: Young jackfruit cooked in coconut milk.
• Ginataang ampalaya: Bitter melon in coconut milk with shrimp paste.
• Adobong pusit sa gata: Squid adobo with coconut milk.
• Ginataang puso ng saging: Banana blossoms cooked in coconut milk.
• Gising-gising: Chopped green beans cooked with coconut milk and chilies.
• Ginataang pusit: Squid in coconut milk with malunggay.