Ginataang tilapia is fish with spinach cooked in coconut milk. I am specifically using tilapia, a fish belonging to the tilapiine cichlid tribe, for this recipe. Red snapper and mackerel works well too. The word “ginataan” (also spelled as guinataan) is a Filipino cooking method that involves coconut meat or cream. It literally means cooked in coconut milk.
How to Cook Ginataang Tilapia
This dish is easy to cook. Note that I am using fried tilapia for this recipe. If you have your own method in frying fish, go ahead and prepare it that way. I start by seasoning the fish with salt. It is best to score both sides of the fish so that the salt can quickly penetrate. Ensure that salt is rubbed all over the fish, especially on the cavity. Give it 10 minutes to absorb the salt before frying.
Fry the fish in hot oil until golden brown. I like using a little bit more oil when frying fish. This helps cook the fish uniformly. It will also help if you have a splatter screen by your side before frying to protect you from splattering oil. Next is to turn the fish over to cook and brown the opposite side. Do the same steps as you did on the other side. It is also important to let the oil drip completely after frying the fish. This will help keep it crisp. Do it by placing your fried tilapia on a wire rack or simply let all the oil drip as you take it out of the pan. Here is a good source of information about this method.
Aromatics are important when cooking ginataang tilapia. These ingredients brings-in flavor and aroma to the dish. It also helps reduce the fishy taste and aroma. Onion, garlic, and ginger are first sauted until fragrant.
I then add 2 cups of coconut milk and chili pepper before adding the fish. Vinegar is also added when cooking this dish in some parts of the Philippines. You can do in this step. Cook the fried fish for 12 minutes. If using fresh tilapia, you’ll need to cook it a little bit longer just so you are ensured that it is cooked all throughout. 10 minutes should be enough per side.
The long green peppers and seasonings are added next. Siling pansigang or any long green pepper variety can be used for this recipe. Banana peppers work too. Fish sauce is my main seasoning when it comes to ginataang tilapia. It is known as “patis” in Filipino. Pour around tablespoon first and taste the sauce to see if you need to add more. Also add a bit of ground black pepper. Complete the dish with fresh leafy vegetables such as spinach.
Alternative Ingredients When Cooking Ginataang Tilapia
Fresh fish can be used to cook this dish. As mentioned above, cook it for 10 minutes per side just so you are sure that it is cooked completely.
I am using spinach for this recipe. Other green leafy vegetables can also be used. Malunggay leaves are ideal. Bok choy and hot pepper leaves can also be utilized.
Fish sauce is a good seasoning because it gives the dish that Umami taste. Salt can be used as an alternative to this ingredient.
Using fresh coconut milk will provide optimal results. Canned coconut milk or coconut cream also works well.
Try this Ginataang Tilapia Recipe. Let me know what you think.
Ginataang Tilapia
Ingredients
- 2 pieces tilapia cleaned
- 2 cups coconut milk
- 4 cloves garlic crushed
- 1 piece onion chopped
- 1 thumb ginger cut into strips
- 2 pieces long green pepper
- 2 tablespoons fish sauce
- 2 pieces Thai chili pepper
- 1/4 teaspoon ground black pepper
- 2 cups fresh spinach
- 3 tablespoons cooking oil
Instructions
- Heat the cooking oil in a cooking pot.
- Sauté the onion, garlic, and ginger in the hot oil
- Once the onion become soft, pour the coconut milk into the pot. Let boil and cover. Cook for 5 minutes between low to medium heat.
- Add the chili peppers and tilapia. Cover and simmer for 12 minutes.
- Add long green chili peppers and season with fish sauce and ground black pepper. Stir. Cook for 3 minutes.
- Add the spinach. Cover and cook for 1 minute.
- Transfer to a serving plate. Serve hot. Share and Enjoy!
Notes
- You can add ½ cup water if the coconut milk starts to evaporate quickly. Some people like to put a bit of vinegar when cooking this dish.
- You can do so by adding 2 tablespoons of vinegar right after pouring the coconut oil. Salt can be used as a substitute for fish sauce.
- Feel free to use other leafy green vegetables besides spinach. Malunggay leaves, pechay, bok choy, and hot pepper leaves are good examples.
- Fresh tilapia can be used for this recipe. If doing so, it should be cooked for at least 10 minutes per side. Canned coconut milk can be used. It will make your dish creamier.
Betty Sanntos says
Delicious!!!! I love it.
Benjamin Balmoris Jr. says
Thanks for this. I tried it and it was delicious!
Panlasang Pinoy says
Thanks Betty. Appreciate it. Keep on cooking!
Panlasang Pinoy says
Thanks for visiting Benjamin. By the way, you have a nice site.
Panlasang Pinoy says
Robelyn, just sent my answer via email. Please check it out.
Alexis says
Hi Kuya, I’m a newbie when it comes to cooking and saw this recipe a very easy one. Just have a slight prob, I bought the coconut milk ‘for dessert’ by mistake. Can I still use it?
Thanks!
Panlasang Pinoy says
Welcome Alexis. How did you find your stay here?
I’m not sure I understand what you meant by coconut milk for dessert. Are you are trying to say that it is somewhat a “sweet coconut milk” (the one with sugar)? If so, I’m afraid that you can’t use it because the taste of the dish would change.
Lea says
I had accidentally watched your cooking video in youtube and after that I was hooked! I love to cook for my family, but sometimes I will run out of ideas what to cook for the week. Your site has been very inspiring and I learn more, I really appreciate what you are doing for all the Filipinos around the world who wants a taste of home. More power!
Sam says
I just tried this now for lunch… and I can smell that it’s going to be fab! Thanks!
Sam says
Thanks! I love this dish!
wise says
hnd nba lalagyan ng suka?
Maria says
Is it okey to use the coconut milk instead of coconut cream?
Panlasang Pinoy says
sure Maria
dave says
hello, good day,, just to ask if how can i download those recipe’s. thanks and more power to you… panlasang pinoy helps a lot… most specially for the people needs to know the basics of cooking and doesn’t have a money and enough time to enroll at a culinary schools…. thanks again…
Jing Yerkic says
Helo po thanks sa recipe na to..I’m actually cooking it right now..I used pechay po instead of spinach ^__^
newdam says
pre…you can also try to grill the tilapia before cooking in coconut milk. it adds a smokey flavor to the dish. btw, this is adam.
Nida says
It’s my first time to visit this web and I just tried to make the butchi.Is it okay if I add a little sugar sa mixture of sweet rice flour,kasi ang tabang iyong labas ng butchi.Sir,mukhang ang bilis gayahin basta with video at nakakagutom once I see the outcome in your video.Thanks you.I think I can learn to cook many kinds of recipes using your web.
Danny Cachuela says
I tried your recipes (Siopao Asado and Ginataang Tilapia) and I am impressed. I really don’t cook, but now that the real estate market is slow, I tried cooking. Now I can eat all the Filipino food that I miss so much. I live in the suburbs of Philadelphia, PA. I will be trying more of your recipes, and your website is now bookmarked in my computer.
Panlasang Pinoy says
Thanks for the Feedback Danny. Glad you liked it.
Mary Ann says
hi!
thank you sa pag share nang mga recipes.. di namin ma miss ang pagkaing pinoy, hopefully you will post more recipes.. thanks again
uzumaki_oink says
thanks for this easy and good recipe! i did not use tilapia in this recipe, a diff fish and the taste is so great!
saramuel says
i made it! super delicious…as feedback! hihihi
dwyne says
thanks po sa recipe cause aside from being healthy sa katawan ay delicious pa cya
jonah says
you may try frying the fish first before putting it in the simmering coconut milk. that way, the fish won’t get mashed up even if you simmer it a little longer, or if you want the sauce to dry up a little bit. my husband’s good at cooking this recipe.. =)
Vanjo Merano says
Mickey, you may use patis.
Liza Fe says
thank you very much…your reioes are so simple but sooo wonnnderrrrful!
luisa says
i know na siling pangsigang ..right? thnks
liza edpao says
can u please send me the recipe for …..its like palitaw but has sweet sauce with latik i dont know if they call it latik like palitaw that comes with latik in juice or sauce, its a desert.
lea says
I really love your website Kuya. I just got married and this site really helps me. When I was still single I never knew how to cook. LOL. Thats because I was workaholic… So, Thank you sooo much.
Vanjo Merano says
Thans for the message. You are welcome 🙂
Richard C.V. says
Dear Vanjo,
Thank you very much on your numerous recipe of yours..got your emailed copies..Do you have a hard copies for sale? I mean a book of it with all your recipes on it..
Thanks ,
richard
lea says
Yummy…..i feel hungry this time … i eant to cook like that.mmmmmmmp
jona says
Thank you panlasang pinoy. old enough but cant cook. Thank you for sharing easy to cook dishes with techniques. They thought ive been cooking for a long time already.
romel says
nice thank you .. !
Annie says
Hello first time ko po magluto ng ginataang tilapia instead of spinach can i replace it with petchay? Thanks po
Carl McFly says
I am thankful how you made the steps of this dish for a simpleton cooker like me. It came out absolutely divine! The fam made me repeat it and it was even better. Thank you for the guide and kudos to you guys! May you have many more recipes (which I know you already have) to feature! ????????????????????????????
Lollipop says
Kindly put the link of your video in the website as well so we can just click it easily
Thankyouu <3
Brenda G Ella says
Can i use other kind of fish aside from tilapia?? We’re not eating tilapia anymore. Thanks..
Vanjo Merano says
Sure, this recipe can also be used with other varieties of fish.
Liza reyes says
Wow,grabe po ittry kong iluto bukas ang ginataang tilapia,at piniprito pla muna ang tilapiamraming salmat po…
Vanjo Merano says
You are welcome, Liza.