Ginataang isda or fish cooked in coconut milk…for the ginataang isda, I recommend tilapia or sliced, yellow fin fish (we call it oriles in La Union) or you can also have sliced buslugan or tulingan or big galunggong or scad in English.
All of these kinds of fish are ideal for ginataan. Para mas masarap, pinapaksiw ko muna hanggang sa konting-konti na lang ang maiwang sabaw nito tsaka ko nilalagyan ng gata.
Click here for the recipe of my paksiw na bangus.
Click here for the recipe of my sweet and sour yellow fin fish.
Click here for the recipe of my steamed tilapia.
Click here for the recipe of my homemade fishballs.
Click here to view more of my fish recipes.
1 kg. fish (any fish that I’ve mentioned above, just choose what is available for this season) – washed thoroughly and sliced
3 fingers of ginger – crushed
4 pcs. siling haba/chili fingers
1/4 cup vinegar/sukang iloko
2 tbsp. salt
2 medium sized onions – sliced finely
6 pcs. okra
1 pc. medium sized eggplant – sliced diagonally
6 stalks petsay
a pinch of magic sarap
1 1/2 cup coconut milk
1) In a stainless pot, combine the fish, salt, vinegar, onion, ginger and magic sarap then simmer for 20 minutes or until liquid is reduced into 1/4 cup.
2) Add the coconut milk and let it boil. Simmer for 5 minutes.
3) Add the okra, followed by the eggplant and siling haba. Simmer for 5 minutes.
4) Add the petsay and simmer for another 2 minutes. Taste it and add salt if desired.
5) Your ginataang isda is ready to serve with steamed rice. Enjoy! 🙂