Ginataang Tilapia
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
3 people
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Calories
451 kcal
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Course
Main Course
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Cuisine
Filipino
Ginataang Tilapia
Description
Ginataang Tilapia highlights cleaned tilapia cooked in a rich coconut milk base seasoned with sautéed garlic, onion, and strips of ginger for fragrant depth. Long green chilies and Thai chili peppers provide a moderate spiciness that complements the mild fish. The fish sauce seasons the dish with salty complexity, balanced by a touch of ground black pepper. Fresh spinach added near the end gives a slight green freshness and soft texture.
The fish is simmered under low to medium heat, allowing flavors to blend while the coconut milk thickens slightly. The result is a comforting stew with tender fish and a silky coconut broth.
This dish is typically served hot as a main course, paired with steamed rice to soak up the flavorful sauce.
Adjust liquid by adding water if the coconut milk reduces too quickly. Vinegar may be added early in cooking to introduce slight acidity if desired. Alternative leafy greens can replace spinach, and fresh tilapia requires longer cooking times. Using canned coconut milk will create a creamier sauce.
Ingredients
- 2 pieces tilapia cleaned
- 2 cups coconut milk
- 4 cloves garlic crushed
- 1 piece onion chopped
- 1 thumb ginger cut into strips
- 2 pieces green pepper long
- 2 tablespoons fish sauce
- 2 pieces Thai Chili pepper
- 1/4 teaspoon black pepper ground
- 2 cups spinach fresh
- 3 tablespoons neutral cooking oil generic cooking oil
Instructions
- Heat the cooking oil in a cooking pot.
- Sauté the onion, garlic, and ginger in the hot oil
- Once the onion become soft, pour the coconut milk into the pot. Let boil and cover. Cook for 5 minutes between low to medium heat.
- Add the chili peppers and tilapia. Cover and simmer for 12 minutes.
- Add long green chili peppers and season with fish sauce and ground black pepper. Stir. Cook for 3 minutes.
- Add the spinach. Cover and cook for 1 minute.
- Transfer to a serving plate. Serve hot. Share and Enjoy!
Notes
- If the coconut milk evaporates quickly, add ½ cup water to maintain sauce consistency.
- You may add 2 tablespoons of vinegar with the coconut milk for a tangier flavor; salt can substitute fish sauce if preferred.
- Other leafy greens like malunggay leaves, pechay, bok choy, or hot pepper leaves can be used instead of spinach.
- Fresh tilapia needs at least 10 minutes per side when cooked; canned coconut milk creates a creamier broth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3people
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 10g | 3% |
| Protein | 5g | 10% |
| Fat | 46g | 71% |
| Saturated Fat | 29g | 145% |
| Sodium | 980mg | 41% |
| Potassium | 547mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1875IU | 38% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 68mg | 7% |
| Iron | 5.8mg | 32% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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