📝 About This Recipe
A beloved staple of Filipino coastal cuisine, Ginataang Tilapia marries the delicate, flaky texture of fresh river fish with the rich, velvety embrace of pure coconut milk. This dish is a masterclass in balancing flavors, where the heat of siling labuyo (bird's eye chilies) cuts through the sweetness of the coconut cream, while earthy ginger provides a fragrant backbone. It is a comforting, soul-warming stew that perfectly captures the tropical essence of the Philippines.
🥗 Ingredients
The Fish
- 2 large pieces Tilapia (cleaned, scaled, and gutted; halved crosswise)
- 1 teaspoon Salt (for seasoning the fish)
- 3 tablespoons Cooking Oil (for pan-frying)
Aromatics and Base
- 4 cloves Garlic (minced)
- 1 medium Red Onion (sliced)
- 2 inch thumb Ginger (peeled and julienned)
- 1/2 teaspoon Peppercorns (whole)
- 2 tablespoons Fish Sauce (Patis) (adjust to taste)
The Coconut Sauce
- 1.5 cups Coconut Milk (Gata) (thin or second extraction)
- 1 cup Coconut Cream (Kakang Gata) (thick or first extraction)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (kept whole for mild heat, or chopped for spicy)
- 2 pieces Green Finger Chilies (Siling Haba) (whole)
Vegetables
- 1 bunch Pechay (Bok Choy) (ends trimmed, leaves separated)
- 6-8 strands Long Beans (Sitaw) (cut into 2-inch lengths)
- 1 cup Spinach (optional, for extra greens)
👨🍳 Instructions
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1
Pat the cleaned tilapia dry with paper towels. Season both sides and the cavity generously with salt.
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2
Heat oil in a large pan over medium-high heat. Pan-fry the fish for 3-4 minutes per side until the skin is slightly golden and crisp. Remove from the pan and set aside. (This prevents the fish from breaking apart later).
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3
In the same pan (leave about 1 tablespoon of oil), sauté the ginger until fragrant and slightly browned.
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4
Add the onions and garlic. Sauté until the onions are translucent and the garlic is golden brown.
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5
Pour in the 1.5 cups of coconut milk (the thinner milk) and add the whole peppercorns. Bring to a gentle simmer over medium heat.
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6
Add the long beans (sitaw) to the simmering liquid. Cook for 3 minutes until they begin to soften.
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7
Carefully slide the pan-fried tilapia pieces into the simmering sauce. Ensure they are partially submerged.
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8
Add the bird's eye chilies and green finger chilies. Season with fish sauce (patis).
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9
Pour in the thick coconut cream (kakang gata). Lower the heat to medium-low to prevent the coconut milk from curdling or separating.
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10
Simmer uncovered for 5-7 minutes. Occasionally spoon the sauce over the fish to keep it moist.
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11
Add the pechay (bok choy) stems first, then the leaves on top. Cover the pan for 1-2 minutes until the greens are wilted but still vibrant.
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12
Taste the sauce and adjust with more fish sauce or a pinch of salt if necessary. Turn off the heat immediately.
💡 Chef's Tips
Always use fresh ginger as it removes any 'fishy' scent and adds essential warmth. Do not let the sauce reach a rolling boil once the thick coconut cream is added, or the oil will separate. Pan-frying the fish before simmering is a pro-tip; it adds a layer of flavor and keeps the fish intact. If you prefer a thicker sauce, let it simmer uncovered for a few extra minutes before adding the greens. For an authentic smoky flavor, you can grill the tilapia over charcoal before adding it to the coconut milk.
🍽️ Serving Suggestions
Serve hot in a shallow bowl with plenty of steamed white jasmine rice. Pair with a side of 'Ensaladang Talong' (Grilled Eggplant Salad) for a vinegar-based contrast. A cold glass of calamansi juice or iced tea balances the richness of the coconut milk. For an extra kick, provide a small dipping bowl of fish sauce with crushed siling labuyo on the side.