5 from 30 votes
Ginataang Tilapia with Pechay
Ginataang Tilapia with Pechay is a Filipino dish featuring whole tilapia simmered in a rich coconut milk sauce infused with garlic, ginger, and turmeric. The recipe includes tender pechay greens that complement the fish and creamy sauce, resulting in a comforting, mildly spiced seafood stew served with rice.
Servings:
4
Calories:
349 kcal
Course:
Main Course, Lunch, Dinner
Cuisine:
Filipino
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 349
% 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.