Creamy Coconut Milk Fish Stew (Ginataang Isda with Eggplant and Bok Choy)

Fried galunggong simmered in creamy coconut milk with eggplant, bok choy, malunggay, and aromatics—served hot with rice for a satisfying Filipino stew.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: Filipino

Keyword: galunggong, ginataan

Servings: people

Calories: 658kcal

Author: Vanjo Merano

Ingredients

5 pieces round scad galunggong
2 cups coconut milk
1 bunch baby bok choy
2 Chinese eggplant
1 long green pepper
½ cup malunggay leaves
3 thumbs ginger julienne
1 onion sliced thinly
5 cloves garlic chopped
2 tablespoons white vinegar
1 cup cooking oil
2 teaspoons salt
4 grams Maggi Magic Sarap
Fish sauce and ground black pepper to taste

Instructions

Rub Maggi Magic Sarap all over the fish. Let it stay for 10 minutes.
5 pieces round scad, 4 grams Maggi Magic Sarap
Meanwhile, brush the sliced eggplants with cooking oil. Heat a pan and cook the eggplants for 2 minutes per side. Remove and set aside.
2 Chinese eggplant, 1 cup cooking oil
Heat the remaining cooking oil in a wok. Fry the fish until both sides are golden brown and crisp. Set aside.
1 cup cooking oil, 5 pieces round scad
Using around 3 tablespoons of the cooking oil used to fry the fish, sauté ginger, garlic, and onion until the latter softens.
3 thumbs ginger, 5 cloves garlic, 1 onion
Pour coconut milk and let it boil.
2 cups coconut milk
Add the vinegar. Simmer for 3 minutes.
2 tablespoons white vinegar
Season with fish sauce and ground black pepper.
Fish sauce and ground black pepper to taste
Add the long green pepper and fried fish. Cover and simmer for 3 minutes.
5 pieces round scad, 1 long green pepper
Add bok choy, fried eggplant, and malunggay leaves. Cook for 2 minutes.
1 bunch baby bok choy, ½ cup malunggay leaves, 2 Chinese eggplant
Transfer to a serving bowl. Serve with warm rice.
Share and enjoy!

Nutrition