📝 About This Recipe
Transport your senses to the tropical shores of the Philippines with this comforting Ginataang Tilapia. This traditional Filipino favorite features fresh whole fish simmered in a rich, aromatic coconut milk broth infused with zesty ginger, pungent garlic, and a hint of spice. The result is a beautifully balanced dish where the silky sweetness of the coconut perfectly complements the tender, flaky fish and vibrant leafy greens.
🥗 Ingredients
The Fish
- 2 pieces Whole Tilapia (cleaned, scaled, and gutted; about 500g each)
- 1 teaspoon Salt (for seasoning)
- 3 tablespoons Cooking Oil (neutral oil like canola or vegetable)
Aromatics and Base
- 2 cups Coconut Milk (full fat for best results)
- 5 cloves Garlic (minced)
- 1 medium Red Onion (sliced)
- 2 inch thumb Ginger (peeled and cut into thin matchsticks)
- 2 tablespoons Fish Sauce (Patis) (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Vinegar (cane or white vinegar)
Vegetables and Chilies
- 2 bunches Bok Choy (ends trimmed, leaves separated)
- 3 pieces Long Green Chilies (Siling Haba) (whole)
- 2 pieces Bird's Eye Chili (Siling Labuyo) (chopped, optional for extra heat)
- 1 cup Spinach or Malunggay leaves (fresh)
👨🍳 Instructions
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1
Pat the tilapia dry with paper towels. Make two diagonal slits on each side of the fish and rub thoroughly with salt.
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2
In a wide pan or wok over medium-high heat, add the cooking oil. Sear the fish for 3-4 minutes per side until the skin is golden and slightly crispy. Remove fish from the pan and set aside.
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3
In the same pan (leave about 1 tablespoon of oil), sauté the ginger matchsticks for 1 minute until fragrant and slightly golden.
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4
Add the sliced onions and minced garlic. Sauté until the onions are translucent and the garlic is aromatic, being careful not to burn the garlic.
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5
Pour in the coconut milk and bring to a gentle simmer. Do not let it reach a rolling boil to prevent the coconut milk from curdling or separating.
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6
Stir in the fish sauce and vinegar. Allow it to simmer for 2 minutes without stirring to let the acidity of the vinegar mellow out.
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7
Add the long green chilies and the bird's eye chilies (if using). This infuses the sauce with a subtle, warm heat.
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8
Carefully slide the seared tilapia back into the pan. Spoon some of the coconut sauce over the fish.
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9
Lower the heat, cover the pan, and simmer for about 8-10 minutes. The fish will finish cooking in the steam and absorb the flavors of the sauce.
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10
Add the bok choy and spinach/malunggay leaves. Cover again for 2 minutes until the greens are wilted but still vibrant.
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11
Taste the sauce. If you prefer it saltier, add a splash more fish sauce; if too thick, add a tablespoon of water.
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12
Carefully transfer the fish to a serving platter and pour the rich coconut sauce and vegetables over the top. Serve immediately.
💡 Chef's Tips
Frying the fish before simmering is crucial; it prevents the fish from falling apart and adds a layer of savory flavor. Always use full-fat canned coconut milk or fresh coconut cream for that signature 'creamy' Filipino mouthfeel. Don't stir the sauce immediately after adding the vinegar; this is a traditional Filipino technique to ensure the vinegar 'cooks' properly. If you want a thicker sauce, simmer the coconut milk for a few minutes longer before adding the fish back in. For a milder dish, keep the green chilies whole; for more heat, poke a few holes in them with a fork.
🍽️ Serving Suggestions
Serve hot over a generous bed of steamed jasmine rice to soak up the creamy sauce. Pair with a side of 'Atchara' (pickled green papaya) to provide a bright, acidic contrast to the rich coconut. A cold glass of calamansi juice or iced lemongrass tea makes for a refreshing beverage pairing. For a complete Filipino feast, serve alongside a simple tomato and salted egg salad.