Ginataang Isda (Fish in Coconut Milk)

Fish cooked in coconut milk with eggplant and leafy greens.

Course Main Dish

Cuisine Filipino

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 338kcal

Cost $14-$16

Pat the fish dry and season with salt. Heat oil over medium-high heat. Sear for about 2 minutes per side, until lightly browned. Transfer to a plate.
Lower the heat to medium. Add more oil if needed. Cook ginger for about a minute, then add onion and garlic. Cook until softened and lightly golden.
Add the shrimp paste and cook for a minute.
Add 1½ cans coconut milk. Once it starts bubbling gently, lower the heat to medium-low and cook for a few minutes.
Add eggplant and chilies. Cook for 8–10 minutes, until the eggplant is tender. Add more coconut milk or a little water as needed.
Add mustard greens and gently return the fish to the pan. Cook for about 5 minutes, until the fish is cooked through. Add watercress near the end and cook just until wilted.
Season with fish sauce, salt, and pepper. Turn off the heat.

Fish: Choose firm, meaty fish like tangigue, tilapia, bangus, pompano, or snapper. Cod also works, but handle it gently since it flakes easily.
Vegetables: Use eggplant and leafy greens. Sitaw, squash, or sayote also work.
Shrimp paste: Raw or sautéed works. Substitute fish sauce and adjust salt to taste.
Coconut milk: Use full-fat. Start with 1½ cans and add more as needed.
Chilies: Leave whole for less heat, slice for more, or omit.
Lemongrass: Optional. Crush lightly, add with the ginger, and remove before serving.