This ginataang salmon recipe is a salmon dish wherein the fish is cooked in coconut cream (or coconut milk) is a simple Filipino fish recipe. You can use this as a guide to make your meal more enjoyable.
This dish is very easy and quick to prepare; in fact, your Ginataang Salmon will be ready in less than 30 minutes. We have shown you some fish recipes before that makes use of coconut milk. This is different because it does not entail complex procedures and this is the first fish with coconut milk recipe we featured that requires the use of vinegar.
If you love paksiw na isda and ginataang tilapia, wait till you try this dish. As I’ve mentioned, this is an easy recipe. If you are a beginner in cooking, this recipe is fit for you. The procedure can be found in the recipe below, but let me give more details for the sake of the beginners. I started out by placing the salmon steak flat on the cooking pan. Take note that I have not turned on the fire yet — the pan is not yet hot at this point.I then placed all the ingredients in the pan, except for the coconut cream and vinegar. I then turned the heat on to medium and let the water boil. As I am seeing those tiny bubbles emerge, I poured-in the vinegar and continue to cook for a couple of minutes. I then added the coconut cream (you can also use coconut milk as a substitute) and waited for the mixture to boil. As the mixture is boiling, I adjusted the heat to low so that I can simmer the fish. I gently stirred the mixture and let the fish simmer until the liquid slowly evaporates and reduces to half. Simple, isn’t it?
Please place your questions and feedback on the comments section below.
Try this Ginataang Salmon Recipe. Let me know what you think.
Ginataang Salmon Recipe
Ingredients
- 1 1/2 lbs. salmon steak cut
- 2 cups coconut cream kakang gata
- 3 cloves crushed garlic
- 1 tablespoon minced ginger
- 3 pieces long green chili
- 3 pieces red Thai chili
- 1 medium yellow onion sliced
- 1/4 cup cane vinegar
- 1 tablespoon fish sauce
- 1/4 teaspoon ground black pepper
- 1/2 cup water
Instructions
- Arrange the salmon slices flat in a pan.
- Put-in the red and green chillies, garlic, ginger, onion, ground black pepper, fish sauce and water.
- Turn-on the heat and let boil.
- Pour-in the vinegar. Let it cook for 2 minutes.
- Add the coconut cream. Gently stir. cover and bring to a boil. Simmer for 20 minutes or until the liquid reduces to half.
- Transfer to a serving plate.
- Serve and enjoy!
Bailyn H.Kali says
more power to you for a very good book.
Vanjo Merano says
Thanks Bailyn!
Samantha Reyes says
Hi Vanjo, thank you for making things easy for me in the kitchen. You are a huge help! I started without any knowledge and experience in cooking. You taught me how to cook the simplest dish and I gradually learned new tricks and recipes as time goes by with your recipes and videos. Kudos to you sir!
Vanjo Merano says
Thanks for the nice feedback, Samantha. You are most welcome!
Lawrence Smith says
Very helpful blog, Mr. Merano!
I’m wondering if this recipe is fit for blue runners, tuna, and jacks? My wife is Filipino and she loves dishes with coconut milk She likes salmon the least though. I am thinking of cooking this for her since the recipe sounds easy.
Vanjo Merano says
Hi Lawrence, yes you can use those fish varieties. Good luck and let me know how it went.
bert says
what about cream dory?
Vanjo Merano says
Bert, you can apply this recipe to most fish species including cream dory.
Louise Pineda says
As a Kapampangan, we are known for having a distinctive talents and specializations in preparing mouth-watering dishes, and i’m not one of them. but thru your videos & recipes i’ve learned a lot. As a matter of fact i’ve got an extra income for your “Embutido” recipe here in Abu Dhabi for almost two and a half years now. Thank you very much Mr. Merano for your big help. You are always part in our celebrations. More Power!!!
Vanjo Merano says
Louise, It feels good to know that this blog was able to help you earn extra money. Thanks for your nice feedback. Keep on cooking!
Ramon says
Thankyou for this. I am Filipino however have spent all my life in Australia. I know a handful of recipes taught to me by my Mother, but not many. Your book is helping me rediscover Filipino cooking, bringing back memories of my childhood and Mum’s cooking, and helping me pass on the wonderful recipes to my young children.
Vanjo Merano says
Glad you liked the book, Ramon. You are very welcome!
Gracy says
hi,
thank you for sharing this recipe. i would love to try this healthy dish one of these days. It looks real delish! 🙂
Paula says
Is this spicy? Thanks in advance!
Vanjo Merano says
The presence of the chili indicates its spice level.
Joyce Dela Cruz says
Hi Vanjo, can’t thank you enough. I learned a lot about cooking which I used to hate. Now I cant wait for more recipies…more power..
francis merida says
Where can i find your book? I’m in California. Is it available on line?
Lilia Oliver says
What’s the name of your book and how do i get hold of one?
Nobleza Banas says
Thank you so much Mr. merano for your online recipes. I’ve been used to browse your recipes everytime we have family occasions.
Misyat says
Hello Vanjo,
i tried your recipe with shark (not the killer shark), and it turns really good and my hubby loves it much. Thanks to you. More power
anna says
is this also applicable to maya maya?