Ginataang Isda (Fish Fillet in Coconut Milk)
Fish Fillet in Coconut Milk (Ginataang Isda) is a Filipino culinary treasure that transforms simple ingredients into extraordinary comfort food. At its core, it's tender fish fillets simmered in rich coconut milk infused with aromatics and studded with colorful vegetables. This one-pot dish balances savory depth with subtle sweetness, creating a velvety broth that coats each morsel. Neither soup nor stew but somewhere deliciously in between, it embodies Filipino cuisine's knack for melding textures and flavors. The dish exemplifies resourceful home cooking, adaptable to available ingredients while maintaining its soul. Served over steaming rice that soaks up the golden broth, it's everyday luxury that nourishes both body and spirit.
Ingredients
- 2 pieces thick-cut fish fillet wild-caught snapper with skin on recommended
- ¼ – ½ teaspoon rock or ground salt
- 4 tablespoon cooking oil
- ½ medium sweet onion chopped
- 5 cloves garlic roughly chopped
- ½ thumb of ginger chopped
- 2 Roma tomatoes chopped
- 1 can 14 fl oz coconut milk (Thai Kitchen brand recommended)
- 1 cup chicken stock or water
- 2 small stalks lemongrass tied firmly in a knot
- 1 medium acorn squash cut into wedges
- ½ large eggplant cut into wedges
- 1 medium chayote sayote, cut into wedges
- 1 cup string or green beans cut into 2-3" pieces
- 1 handful sweet potato tops optional
- 1 teaspoon fish sauce patis
- 1 teaspoon ground black pepper
- Dash of chili flakes optional
Instructions
- Season and Cook Fish: Season fish fillets with salt in a mixing bowl, ensuring all sides are evenly coated. Heat cooking oil in a large pot over medium-high heat. Sear the fish for 3-5 minutes per side until golden. Remove the seared fish to a plate and set aside.
- Cook the Vegetables: Using the same pot with leftover oil, sauté chopped onion until translucent. Add garlic and sauté until fragrant, then add ginger and cook for 1-2 minutes. Add chopped tomatoes and sauté until soft and skins loosen.
- Pour in coconut milk and chicken stock, then add lemongrass and acorn squash wedges. Bring to a boil and cook for 15-30 minutes, stirring occasionally. Check that squash is tender using a fork.
- Add eggplant, chayote, and green beans. Simmer for another 10-20 minutes until all vegetables are cooked. Reduce heat to medium-low, add sweet potato tops (if using), cover and simmer for another minute.
- Season and Add the Fish: Season the broth with fish sauce and ground black pepper to taste. Remove the lemongrass. Return the seared fish fillets to the pot and simmer for 2 more minutes. Add chili flakes if desired. Taste and adjust seasoning if needed, then turn off the heat.
- Serve: Serve warm with steamed rice and your favorite dried seafood side dish.
Tips from Lola's Kitchen
- For extra flavor: Let the fish marinate with salt for 10-15 minutes before searing.
- Perfect consistency: If you prefer a thicker sauce, simmer uncovered for an additional 5-10 minutes.
- Authentic touch: Mash some of the cooked acorn squash into the broth for added creaminess and natural sweetness.
- Heat control: Keep the broth at a gentle simmer rather than a rolling boil to prevent the coconut milk from separating.
- Make ahead: This dish tastes even better the next day when flavors have had time to meld together.
Tried this recipe?Let us know how it was!