This Ginataang tilapia recipe with pechay always comes through! Simmered to perfection, this flavorful and creamy Filipino dish is easy to prepare and perfect for a satisfying meal.
Make sure to try our German egg salad or Nigerian jollof rice with chicken, if you love simple, globally inspired meals like this.
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Ginataang Tilapia with Pechay
Ginataang tilapia is a Filipino dish that features tilapia fish cooked in coconut milk and various spices. Also known as "Ginataan" the name refers to the cooking method of using coconut milk as the base for dishes, and is generally used to refer to dishes that have been made using coconut milk. As an example, ginataang bilo bilo is a Filipino snack comprising glutinous rice balls cooked in coconut.
Ginataang tilapia with pechay is typically cooked until the fish is tender and the flavors of the sauce and fish have mixed together. The result? A delicious, flaky, and comforting stew, it is no wonder that this dish is so popular in the Philippines! I can tell you this, I knew I had to learn how to make this dish right after tasting it for the first time, many years ago at a restaurant in London. For those on special diets, this recipe is also gluten-free, paleo, and low-carb.
ingredients
This is a summary showing you the ingredients needed to make ginataang tilapia with pechay, as well as possible substitutions. You will find the full measurements in the recipe card below.
- cooking oil - use any cooking oil that can withstand high heat, such as coconut oil or olive oil).
- fruit and vegetables - a medium-sized onion, garlic, ginger, Thai red chilis or green chilis (optional) and 1 bunch pechay (pak choi), with the leaves and stems separated (cut the stems into bite-sized pieces).
- seasonings, aromatics, and condiments - turmeric, a pinch of salt (optional), canned or homemade rich coconut milk, and fish sauce. Note: you may opt to skip the salt since fish sauce is normally very salty.
- 2 whole fresh tilapia fish - here, you can use also use catfish, red snapper, or rainbow trout. Just make sure to reduce the cooking time, if using cooked tilapia.
Ingredient variations: customise this recipe to your taste by adjusting the amount of chillis to suit your preference to heat. I sometimes like to use spinach; hot pepper leaves, or malunggay (also known as moringa or horse radish leaves) are also all okay to use in place of pechay. To balance out the creaminess of the coconut milk, I sometimes like to add 2 tablespoons of vinegar along with the coconut milk.
tips to nailing this recipe
- Notice that your pan is drying out too fast? Simply add half a cup of water for more sauce.
- I sometimes like to fry the tilapia fish first, before cooking it in the sauce. Not only does this shorten the cooking time, it also adds a wonderful flavor.
- The cooking time for tilapia will vary depending on the size and thickness of the fish so make sure to check for doneness before serving it. To check if the tilapia is cooked, gently insert a fork into the thickest part of the fish. The flesh should be opaque and easily flake off. If the flesh is still translucent or firm, continue simmering for a few more minutes until it reaches the desired doneness.
- Use shrimp paste for some salty and aromatic punch. Here, I would advise you to leave out the salt first as shrimp paste tends to be very salt.
what to serve it with and storage instructions
It is no wonder that serving ginataang tilapia with warm, steamed rice is the norm! I particularly find that it tastes amazing paired up with rice, helps soak up the sauce! I also love to have mine with some turmeric rice! But don't let this stop you from enjoying this dish with your favorite sides!
If you want to store the cooked fish, simply transfer it to refrigerator and freezer friendly containers and then store it in the fridge for 3-4 days, or in the freezer for up to 3 months.
more world cuisine recipes
Don't just stop here, as we have a lot of other International Cuisine Recipes that you will enjoy!
- Try out some Nigerian ogi-akamu (fermented porridge) for a quick, and tasty breakfast.
- For some extra vitamins, how about trying our Swiss green salad - Nüsslisalat.
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📖 Recipe
Ginataang Tilapia with Pechay
Ingredients
- 2 tablespoon cooking oil (use any cooking oil that can withstand high heat, such as olive oil)
- 1 medium-sized onion diced
- 3 - 6 cloves minced garlic (use more or less, to taste)
- 1 thumb-sized ginger cut into thin strips
- ½ teaspoon turmeric
- 1 bunch pechay, with the leaves and stems separated (cut the stems into bite-sized pieces)
- 1½ cups canned or homemade rich coconut milk (see notes below)
- 2 tablespoon fish sauce
- 2 Thai red chilis (optional - leave it out if preferred)
- 2 whole fresh tilapia fish (gutted, scaled, and cleaned)
- pinch of salt (optional)
Instructions
- Heat oil in a wide-sized pan over medium to low heat. Saute the onion, garlic, and ginger. Add the turmeric and cook this for 1-2 minutes until fragrant and translucent.
- Add the pechay stems, coconut milk, fish sauce, and chilis. Stir, then allow the sauce to simmer for 5-10 minutes, to mix the flavours.
- Add the tilapia and pinch of salt (optional). Cover, and allower to simmer for 5 minutes, then flip.
- Cook on low for a further 10-15 minutes, depending on the size of the tilapia (see notes below), until done. Once cooked, add the pechay leaves and cook for one minute before turning off the heat.
- Serve with some steamed rice or your favorite side dishes!
Notes
- Make sure you are using rich homemade or canned coconut milk, and not boxed coconut milk. Canned coconut milk usually contains two main components: thick coconut cream and thinner coconut water. In contrast, coconut milk in a box or carton is typically a pre-mixed and homogenized product that combines both coconut cream and water.
- The cooking time for tilapia will vary depending on the size and thickness of the fish so make sure to check for doneness before serving it. To check if the tilapia is cooked, gently insert a fork into the thickest part of the fish. The flesh should be opaque and easily flake off. If the flesh is still translucent or firm, continue simmering for a few more minutes until it reaches the desired doneness.
Nutrition
frequently asked questions
Pechay is simply napa cabbage in English. Also known as Chinese cabbage, bok choy, pak choi, or celery cabbage, is a type of leafy vegetable that belongs to the Brassica family. It is widely used in Asian cuisine, particularly in Chinese, Korean, and Japanese dishes where it is used in stir-fries, soups, stews, kimchi, salads, or simply consumed raw.
Lucy
This is a Filipino favorite that always satisfies! Simmered to perfection, this creamy dish is easy to make and perfect for a tasty meal. So delicious!
Kate Hahnel
That's so true! We absolutely love it!
Antonia
I just love Filipino food! it's always my go to recipe for comfort! I made this for a potluck, and it was a huge hit. Everyone wanted the recipe, and I happily shared it!
Jael
I love Tilapia! The rich coconut milk and tender tilapia in this dish are a match made in culinary heaven. The pechay adds a refreshing crunch, while the aromatics of garlic, onion, and ginger tie the whole dish together beautifully. Umami!
Kate Hahnel
It's such a delicious and easy dish! My whole family loved it!
Ystine
I never thought tilapia and coconut milk could go well together! Thanks to this recipe, I'm not going to be serving fried tilapia for a while.
Meg
I couldn't find tilapia whole but tried this out with filets and it was absolutely delicious. Such a flavorful way to enjoy a fish that's often prepared so basically (and boringly if we're honest!)I absolutely loved the sauce and want to put it on everything!
Kate Hahnel
Oh yes, you can totally use this recipe for other types of fish, just take care not to overcook it!