Go Back
–+ servings

Ginataang Tilapia Recipe - Filipino Tilapia in Coconut Milk

YUMMY KITCHEN
A creamy and savory Filipino fish dish made with fried tilapia simmered in coconut milk, garlic, onion, tomatoes, ginger, pechay and long green chilies. Best served with lots of hot steaming rice.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course, MAIN DISH
Cuisine Filipino
Servings 5
Calories 390 kcal

Equipment

  • Large frying pan or wok
  • Spatula or tongs
  • Knife
  • Cutting board
  • Mixing bowl
  • Strainer or paper towel-lined plate
  • Measuring cups and spoons

Ingredients
  

  • 1 kilo tilapia cleaned and gutted
  • 2 bunches pechay
  • 2 cups coconut milk
  • 3 cloves garlic chopped
  • 1 medium onion sliced
  • 3 medium tomatoes chopped
  • 1 thumb-sized ginger sliced
  • Salt to taste
  • Black pepper to taste
  • Fish sauce to taste
  • Oil for frying
  • Long green chilies as desired

Instructions
 

  • Prepare the tilapia. Clean the fish and remove the fins, gills, and guts. Make 2–3 shallow slits on both sides of each fish. Season generously with salt and pepper.
  • Fry the tilapia. Heat oil in a large pan. Carefully place the tilapia in the hot oil and cook without moving it until golden and crispy. Flip and cook the other side. Transfer to a strainer or paper towel-lined plate to drain excess oil.
  • Sauté the aromatics. Reduce the oil in the same pan. Add ginger, garlic, and onion. Sauté until fragrant and lightly browned. Add the tomatoes and gently crush them while cooking until soft.
  • Add the coconut milk. Lower the heat and pour in the coconut milk. Season with black pepper and fish sauce. Let it gently simmer for a few minutes.
  • Add the vegetables. Add the pechay and submerge the leaves in the coconut sauce. Cook for about 3–5 minutes or until tender. Add the long green chilies and simmer for another minute.
  • Add the tilapia. Carefully return the fried tilapia to the pan. Spoon and baste the coconut sauce over the fish. Simmer for a few minutes so the fish absorbs the creamy sauce.
  • Serve. Turn off the heat and transfer the ginataang tilapia with pechay to a serving plate. Serve hot with plenty of freshly cooked rice.

Notes

  • Fresh coconut milk gives this dish a richer and more traditional flavor, but canned or packaged coconut milk can be used for convenience.
  • Pat the tilapia completely dry before frying to help reduce oil splattering and achieve crispier skin.
  • Avoid flipping the fish too early, as the skin may stick to the pan or tear.
  • Keep the heat low when simmering the coconut milk to help prevent the sauce from separating.
  • Adjust the fish sauce, salt, pepper, and green chilies according to your preferred taste.
  • For crispier tilapia, serve the fried fish separately and spoon the coconut sauce with pechay over the top.
  • This dish is especially delicious with hot steaming rice and is perfect for a Filipino family lunch or dinner.

Nutrition

Calories: 390kcalCarbohydrates: 9gProtein: 40gFat: 21gSaturated Fat: 12gCholesterol: 85mgSodium: 650mgFiber: 2gSugar: 4g
Keyword Coconut Milk Fish Recipe, Easy Filipino Fish Recipe, Filipino Fish Recipe, Filipino Tilapia Recipe, ginataan recipe, Ginataang Tilapia, Ginataang Tilapia Recipe, Ginataang Tilapia with Pechay, Tilapia in Coconut Milk, Tilapia with Coconut Milk
Tried this recipe?Let us know how it was!