Ginataang Tilapia (Filipino Coconut Milk Fish Stew
Ginataang tilapia is a delicious Filipino dish featuring crispy fried fish simmered in creamy coconut milk with fresh spinach and aromatic spices. This comforting recipe combines the richness of coconut milk with perfectly seasoned fish for a truly satisfying meal.
Ingredients
- 2 whole tilapia fish cleaned and scored on both sides
- 2 cups coconut milk
- 4 cloves garlic crushed
- 1 medium onion chopped
- 1 thumb-sized piece ginger cut into thin strips
- 2 long green peppers sliced
- 2 Thai chili peppers optional, for heat
- 2 tablespoons fish sauce patis
- ¼ teaspoon ground black pepper
- 2 cups fresh spinach
- 3 tablespoons cooking oil
- Salt for seasoning fish
Instructions
- Season the fish - Rub salt all over the tilapia, including inside the cavity. Score both sides of the fish to allow better seasoning penetration. Let sit for 10 minutes.
- Fry the fish - Heat cooking oil in a large pan over medium-high heat. Carefully place the tilapia in the hot oil and fry until golden brown, about 5-7 minutes per side. Remove and place on a wire rack to drain excess oil.
- Prepare the base - In a deep cooking pot, heat 1 tablespoon of oil. Sauté the onion, garlic, and ginger until fragrant and the onion becomes translucent, about 2-3 minutes.
- Add coconut milk - Pour the coconut milk into the pot with the aromatics. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 5 minutes.
- Cook the fish - Add the Thai chili peppers and carefully place the fried tilapia into the coconut milk mixture. Cover and simmer for 12 minutes, allowing the fish to absorb the flavors.
- Add peppers and seasoning - Add the sliced long green peppers, fish sauce, and ground black pepper. Stir gently to avoid breaking the fish. Cook for an additional 3 minutes.
- Finish with spinach - Add the fresh spinach to the pot. Cover and cook for just 1 minute until the spinach wilts but remains bright green.
- Serve - Carefully transfer the fish and sauce to a serving dish. Serve hot with steamed rice.
Tips from Lola's Kitchen
- For crispier fish: Make sure your oil is properly heated before adding the fish. Test by dropping a small piece of onion – if it sizzles immediately, the oil is ready.
- For richer flavor: Let the dish rest covered for 5-10 minutes after cooking. This allows the flavors to meld together beautifully.
- Scoring technique: When scoring the fish, make diagonal cuts about ½-inch deep on both sides. This helps the fish cook evenly and absorb more flavors.
- Oil splatter prevention: Pat the fish dry with paper towels before frying to minimize oil splatter.
- Coconut milk tip: If using canned coconut milk, shake well before opening to ensure the cream and liquid are properly mixed.
Tried this recipe?Let us know how it was!