Kinunot na Isda was more than just our Sunday lunch, it was my Lola’s way of showing love. Every time I make this creamy coconut milk dish with tender tanigue and fresh malunggay leaves, I’m transported back to her tiny kitchen, where she taught me the secret to the perfect gata consistency.
It’s amazing how this humble fish recipe brings together everything we Filipinos love: the richness of kakang gata, the gentle heat of siling labuyo, and that comforting aroma that fills the entire house.
Promise, once you master this authentic Bicolano kinunot na isda recipe, it’ll become your family’s new favorite, too, just like how my own kids now rush to the table whenever they smell the coconut milk simmering with garlic and ginger.
Why You’ll Love This Recipe
- Authentic Bicolano flavors passed down through generations
- Perfect balance of creamy coconut and subtle heat
- Nutritious with protein-rich fish and superfood moringa leaves
- One-pot meal that’s both comforting and sophisticated
- Keto-friendly and gluten-free
Kinunot na Isda (Bicolano Fish in Coconut Milk)
Equipment
- Large pot (kaldero) for boiling fish
- Medium saucepan (kawali) for coconut milk mixture
- Wooden spoon (sandok na kahoy) for gentle stirring
- Strainer [Salaan] for draining fish
- Sharp knife (kutsilyo) for preparing ingredients
- Coconut grater (kudkuran) if using fresh coconut
Ingredients
- 500 g tanigue Spanish mackerel / tangigue
- 1 medium onion sliced (sibuyas)
- 4 cloves garlic chopped (bawang)
- 4 pieces green finger chili siling pangsigang
- 2 pieces red bird’s eye chili siling labuyo
- 1 cup malunggay leaves moringa
- ½ cup vinegar suka
- ¼ teaspoon salt asin
- ¼ teaspoon black pepper paminta
- ¼ cup water tubig
- 2 cups first-press coconut milk kakang gata
- 2- inch piece ginger sliced (luya)
Instructions
Prepare the Fish (Ihanda ang Isda)
- Bring water to a boil in a large pot over high heat (100°C/212°F)
- Add tanigue and ginger
- Boil for 10 minutes or until fish is fully cooked
- Remove fish, let cool completely
- Temperature check: Fish should reach 63°C/145°F internally
Season the Fish (Timplahan ang Isda)
- Remove skin and bones
- Flake meat into bite-sized pieces
- Mix with vinegar, salt, pepper, and half the chopped garlic
- Let marinate for 5 minutes
Prepare the Coconut Base (Ihanda ang Gata)
- Heat medium saucepan over medium heat (175°C/350°F)
- Combine coconut milk and onions
- Stir continuously for 3 minutes until onions soften
Final Cooking (Huling Pagluluto)
- Drain marinated fish
- Add to coconut milk mixture
- Simmer until liquid reduces by 25% (about 10 minutes)
- Add malunggay leaves, chilies, and remaining garlic
- Cook until sauce thickens (about 5-7 minutes)
- Final temperature should be 74°C/165°F
Tips from Lola’s Kitchen
- Use the freshest tanigue possible – look for clear eyes and bright red gills
- Don’t overcook the malunggay leaves to preserve nutrients
- Squeeze coconut milk by hand for the best flavor (pigain ng kamay)
- Control heat by adjusting amount of chilies, not by removing them entirely
- Always stir coconut milk gently to prevent curdling
Traditional Serving Suggestions
- Serve hot with steaming white rice (kanin)
- Pair with calamansi halves for extra citrus flavor
- Traditionally enjoyed for lunch with fresh coconut juice (buko juice)
- Can be served with additional chili garlic oil (labuyo oil) on the side
Troubleshooting Common Issues
- Curdled Coconut Milk: Lower heat immediately and stir constantly
- Too Spicy: Add more coconut milk or serve with extra rice
- Fish Too Dry: Add coconut milk gradually and don’t overcook
- Bitter Malunggay: Add leaves only in the final 5 minutes of cooking
Ingredient Alternatives
- Fish: Substitute with tuna, lapu-lapu, or blue marlin
- Malunggay: Use spinach or dahon ng sili (chili leaves)
- Fresh Coconut: Canned coconut milk (2 cups premium quality)
- Green Chilies: Substitute with banana peppers
- Bird’s Eye Chili: Use regular red chilies for less heat
Storage & Reheating
- Store in an airtight container in refrigerator for up to 3 days
- Reheat gently on stovetop with additional coconut milk if needed
- Not recommended for freezing due to coconut milk base
- Best consumed within 24 hours for optimal flavor
Recipe Variations
- Kinunot na Pagi (Traditional)
- Use stingray instead of tanigue
- Add ginger to reduce fishy taste
- Vegetable-Rich Version
- Add eggplant and green papaya
- Include taro leaves for extra nutrition
- Extra Creamy Version
- Use pure kakang gata throughout
- Add coconut cream (cream of coconut) at the end
Frequently Asked Questions
- Can I make this dish less spicy? You can reduce the number of chilies or remove seeds before adding.
- Why is my coconut milk curdling? High heat and vigorous stirring can cause curdling. Cook on medium-low heat and stir gently.
- Can I use frozen fish? Yes, but thaw completely and pat dry before cooking.
- How do I know when the fish is perfectly cooked? It should flake easily with a fork and be opaque throughout.
- Can I prepare this in advance for a party? Yes, but reheat gently and add fresh malunggay just before serving.
Nutrition
The Story Behind Kinunot na Isda (Bicolano Fish in Coconut Milk)
Growing up in the coconut-rich region of Bicol, I learned that Kinunot na Isda isn’t just another Filipino fish recipe—it’s a testament to our ancestors’ resourcefulness and culinary wisdom. This traditional Bicolano dish emerged from the bountiful waters of the Bicol region, where fresh Spanish mackerel (tanigue) was plentiful and coconut trees lined every corner of our coastal communities.
The word “kinunot” comes from the Bicolano word “kunot,” meaning to flake or shred, referring to how the fish is carefully pulled apart into tender pieces. Originally, our ancestors made this dish with stingray (pagi), but as the recipe traveled through generations, home cooks began using tanigue for its accessibility and delicate flavor. This adaptation shows how Bicolano cuisine evolves while maintaining its soul.
What makes this dish uniquely Bicolano is the signature combination of kakang gata (first-press coconut milk) and siling labuyo (bird’s eye chilies)—a pairing that appears in countless dishes from our region. The addition of malunggay leaves wasn’t just for flavor; it was our grandmothers’ way of sneaking extra nutrition into our meals, long before moringa became known as a superfood worldwide.
Today, Kinunot na Isda remains a beloved dish in Filipino households, especially during family gatherings and fiestas. Its presence on our tables represents more than just a meal—it’s a celebration of Bicolano culture, a reminder of our coastal heritage, and proof that the best family recipes are those that tell a story of who we are and where we came from.