📝 About This Recipe
Experience the vibrant flavors of the Philippine archipelago with Ginataang Loro, a traditional coastal delicacy featuring the firm, sweet flesh of the Parrot Fish. This dish celebrates the 'Ginataang' cooking method, where fresh seafood is gently simmered in luscious coconut milk infused with aromatic ginger, lemongrass, and fiery chilies. It is a harmonious balance of creamy, savory, and spicy notes that perfectly highlights the unique, lobster-like texture of the Loro fish.
🥗 Ingredients
Main Ingredients
- 1 kg Parrot Fish (Loro) (cleaned, scaled, and cut into 3-4 large steaks)
- 1 teaspoon Salt (for seasoning the fish)
- 2 tablespoons Cooking Oil (neutral oil like canola or vegetable)
Aromatics
- 2 inch piece Ginger (peeled and sliced into thin matchsticks (julienned))
- 4 cloves Garlic (minced)
- 1 medium Red Onion (sliced)
- 1 stalk Lemongrass (Tanglad) (white part only, bruised to release oils)
- 2-3 pieces Bird's Eye Chilies (Siling Labuyo) (kept whole for mild heat or chopped for extra spice)
Liquid and Seasoning
- 1.5 cups Coconut Milk (Gata) (thin coconut milk or 'pangalawang piga')
- 1 cup Coconut Cream (Kakang Gata) (thick first-press coconut cream)
- 2 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1/2 teaspoon Whole Peppercorns (cracked)
Vegetables
- 2 cups Squash (Kalabasa) (peeled and cut into 1-inch cubes)
- 1 bunch Long Beans (Sitaw) (cut into 2-inch lengths)
- 1 cup Malunggay Leaves or Spinach (fresh leaves only)
👨🍳 Instructions
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1
Season the Parrot Fish steaks with salt on both sides and let them sit for 10 minutes to firm up the flesh.
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2
In a large wide pan or wok, heat the cooking oil over medium heat. Lightly sear the fish steaks for 1-2 minutes per side; do not cook through. Remove and set aside. This prevents the fish from breaking apart later.
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3
In the same pan, sauté the ginger until fragrant and slightly golden.
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4
Add the onions and garlic, sautéing until the onions are translucent and the garlic is aromatic but not burnt.
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5
Pour in the 1.5 cups of thin coconut milk and add the bruised lemongrass stalk and peppercorns. Bring to a gentle simmer over medium-low heat.
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6
Add the squash cubes. Cover and simmer for 5-7 minutes or until the squash is slightly tender but still holds its shape.
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7
Stir in the fish sauce (patis) and the bird's eye chilies.
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8
Gently place the seared Parrot Fish steaks back into the pan, nestling them into the liquid.
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9
Add the long beans (sitaw) on top of the fish.
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10
Pour the thick coconut cream (kakang gata) over the entire dish. Do not stir vigorously; simply shake the pan to distribute.
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11
Simmer uncovered for another 5-8 minutes. The sauce should thicken slightly and the fish should be opaque and flake easily.
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12
Add the malunggay or spinach leaves. Turn off the heat and cover for 2 minutes to let the residual heat wilt the greens.
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13
Taste the sauce and add more fish sauce or a pinch of salt if necessary. Remove the lemongrass stalk before serving.
💡 Chef's Tips
Always use fresh coconut milk if possible for a superior, naturally sweet flavor. Avoid over-stirring once the fish is in the pan, as Parrot Fish becomes very delicate when cooked. If the sauce curdles, it means the heat was too high; always maintain a gentle simmer rather than a rolling boil. To reduce the 'fishy' scent, you can rub the fish with a little calamansi or lemon juice before seasoning with salt. For a thicker sauce, mash one or two pieces of the cooked squash back into the coconut milk.
🍽️ Serving Suggestions
Serve hot over a generous mound of steamed white jasmine rice. Pair with a side of 'Ensaladang Talong' (Grilled Eggplant Salad) for a smoky contrast. A cold glass of fresh Buko (Coconut) juice or Pandan-infused water complements the creaminess. Provide a small dipping bowl of fish sauce with calamansi and extra crushed chilies on the side. Enjoy with a side of crispy dried fish (danggit) for an added salty crunch.