Ginataang Tilapia with Pechay
User Reviews
5
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Servings
4
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Calories
349 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
Filipino
Ginataang Tilapia with Pechay
Description
This recipe begins by sautéing diced onion, minced garlic, and thin ginger strips in neutral oil over medium-low heat until fragrant, then adding turmeric for an earthy note. Pechay stems, coconut milk, fish sauce, and optional red chilis are added to build a flavorful broth that simmers gently to marry flavors.
Whole tilapia, prepared by gutting and scaling, is added to the simmering sauce and cooked covered for 15 to 20 minutes, depending on size, until the flesh turns opaque and flakes easily. The pechay leaves are stirred in near the end to preserve their texture and color. The dish is traditional with a balance of rich coconut, savory fish sauce, aromatic garlic and ginger, and subtle heat.
This savory seafood stew pairs naturally with steamed rice to soak up the creamy sauce and makes a hearty, balanced meal. Checking fish doneness by gently flaking ensures tenderness without overcooking. Using rich canned or homemade coconut milk avoids thin, diluted textures, maintaining the dish’s creamy consistency.
Ingredients
- 2 tablespoon neutral cooking oil use any cooking oil that can withstand high heat, such as olive oil, generic cooking oil
- 1 medium-sized onion diced
- 3 - 6 cloves garlic use more or less, to taste, minced
- 1 thumb-sized ginger cut into thin strips
- ½ teaspoon Turmeric
- 1 bunch pechay cut the stems into bite-sized pieces, leaves and stems separated
- 1½ cups coconut milk see notes below, canned or homemade, rich
- 2 tablespoon fish sauce
- 2 red chili optional - leave it out if preferred, Thai variety
- 2 tilapia gutted, scaled, and cleaned, whole, fresh
- salt optional, pinch
Instructions
- Heat oil in a wide-sized pan over medium to low heat. Saute the onion, garlic, and ginger. Add the turmeric and cook this for 1-2 minutes until fragrant and translucent.
- Add the pechay stems, coconut milk, fish sauce, and chilis. Stir, then allow the sauce to simmer for 5-10 minutes, to mix the flavours.
- Add the tilapia and pinch of salt (optional). Cover, and allower to simmer for 5 minutes, then flip.
- Cook on low for a further 10-15 minutes, depending on the size of the tilapia (see notes below), until done. Once cooked, add the pechay leaves and cook for one minute before turning off the heat.
- Serve with some steamed rice or your favorite side dishes!
Notes
- Check tilapia for doneness by gently flaking the thickest part; flesh should be opaque and separate easily.
- Use rich canned or homemade coconut milk rather than boxed coconut milk for better flavor and creaminess.
- Cooking time varies with fish size; adjust simmering accordingly to avoid overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 9g | 3% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 43mg | 14% |
| Sodium | 831mg | 35% |
| Potassium | 1005mg | 21% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 7990IU | 160% |
| Vitamin C | 31mg | 34% |
| Calcium | 123mg | 12% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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