Ginataang Isda (Fish in Coconut Milk)

Ginataang Isda (Fish in Coconut Milk)

Course Main Course, Main Dish

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 338kcal

Author Nora Rey

Cost $14-$16

Equipment

Wok or wide pan

Ingredients

1 pound fish (tangigue/king mackerel), cut into cross-section slices (see note)
1 knob of ginger sliced into thin strips
1 small onion chopped
6 cloves garlic minced
8 ounces eggplant cut into chunks (see note)
1 pound green leafy vetegables cut into pieces (see note)
1 tablespoon shrimp paste (see note)
Chilies whole or sliced, to taste
1½ to 2 cans coconut milk about 3–4 cups total (see note)
Salt, pepper, and fish sauce to taste
Oil for searing and sautéing

Instructions

Season the fish with salt. Heat oil in a wide pan. Sear the fish for about 2 minutes per side or until lightly browned. Set aside.
Add the ginger and cook until fragrant. Add the onion and garlic, sauté until soft and starting to caramelize.
Stir in the shrimp paste and cook for a minute. If not using, add fish sauce and salt later.
Pour in the coconut milk and bring to a gentle simmer. Season with fish sauce or salt. Adjust coconut milk for desired thickness of the sauce. You can also add water to thin out the sauce.
Add the eggplant and chilies. Simmer until the eggplant is tender.
Layer some mustard greens on the bottom, place fish on top, then the rest of the mustard greens. Add watercress last. Simmer for about 5 minutes until greens are wilted.
Serve hot and enjoy with steamed rice!

Notes

Fish: I used cross-section slices of tangigue (king mackerel), a firm, meaty fish that holds up well when simmered. Other good options include snapper, cod, mackerel, tilapia, bangus (milkfish), or pompano. You can even use shrimp or crab for a seafood variation.

Vegetables: I used mustard greens (mustasa), watercress, and eggplant (talong). You can also use spinach, bok choy (pechay), malunggay, sitaw (yardlong beans), kalabasa (squash), or sayote (chayote). Use what you have—just choose vegetables that hold up well when simmered.

Shrimp paste: You can use raw or sautéed shrimp paste (bagoong alamang)—it adds a rich, umami flavor. You can also substitute it with fish sauce (patis) or simply season with extra salt.

Coconut Milk: I use canned coconut milk for convenience. Fresh coconut milk (kakang gata) will make it even richer if available. Add more or less depending on how thick or soupy you want the sauce.

Nutrition