• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
We Eat At Last
  • Home
  • About
  • Recipe Index
  • World Cuisine
  • African dishes
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • About
  • Recipe Index
  • World Cuisine
  • Subscribe

subscribe
search icon
Homepage link
  • About
  • Recipe Index
  • World Cuisine
  • Subscribe

×
Home » World Cuisine

Ginataang Tilapia with Pechay

Dated: October 5, 2023 . Modified: Oct 5, 2023 by Kate Hahnel

Jump to Recipe Print Recipe
Ginataang tilapia with pechay.

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.

*This post may contain affiliate links — as an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

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.
Ingredients needed to make ginataang tilapia with pechay.

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.

Ginataang tilapia with pechay inside a cooking pan.

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.
Ginataang tilapia with pechay served on a tray.

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!

  • Spicy Carrot Coriander Soup
  • German Kalte Ente Drink
  • Vanillekipferl
  • Try out some Nigerian ogi-akamu (fermented porridge) for a quick, and tasty breakfast.
  • Nigerian fufu
  • For some extra vitamins, how about trying our Swiss green salad - Nüsslisalat.
  • A square zoomed in image of orzo salad with feta, cucumber and peas in a bowl.
    Pesto Orzo Pasta Salad
  • Hummus topped with balsamic onions in a small bowl.
    Balsamic Onion Hummus
  • A bowl of minestrone soup.
    Soup Maker Minestrone Soup
  • Two pieces of chapati on a white plate.
    Garlic Butter Chapati

Enjoy making this recipe! Be sure to give it a review ⭐ below! Also don't forget to follow us on Instagram, Pinterest, Facebook and Tiktok!

Subscribe to our YouTube channel and Newsletter for regular recipe notifications!

📖 Recipe

Filipino tilapia in coconut fish (Ginataang tilapia).

Ginataang Tilapia with Pechay

Kate Hahnel
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.
5 from 10 votes
Print Recipe Pin Recipe
Course Dinner, Lunch, Main Course
Cuisine Filipino
Servings 4
Calories 349 kcal
Prevent your screen from going dark

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.
    Sauteing onion, garlic, and ginger in a pan.
  • 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.
    Coconut milk simmering in a pan, along with seasonings, chillis, and pechay.
  • Add the tilapia and pinch of salt (optional). Cover, and allower to simmer for 5 minutes, then flip.
    Tilapia fish simmering in a cooking pan with the lid closed.
  • 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

Calories: 349kcalCarbohydrates: 9gProtein: 22gFat: 27gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 43mgSodium: 831mgPotassium: 1005mgFiber: 2gSugar: 2gVitamin A: 7990IUVitamin C: 31mgCalcium: 123mgIron: 6mg
Tried this recipe? I would love it if you could leave a rating by clicking on the stars above on this recipe card.Pin this recipe on Pinterest or tag me out on socials @weeatatlast. I love seeing your creations.

frequently asked questions

What is pechay?

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.

More World Cuisine

  • Overhead picture of Turkish pasta with yogurt and tomatoes.
    Turkish Pasta with Yogurt
  • Plated sarma cabbage rolls alongside some mashed potatoes.
    Sarma - Stuffed Cabbage Rolls
  • Two cups of Turkish salep drink.
    Salep Turkish Hot Milk Drink
  • A plate of white asparagus with potatoes, and a yogurt dip.
    Air Fryer White Asparagus

Reader Interactions

Comments

  1. Mitzi

    December 07, 2023 at 2:51 pm

    5 stars
    I just tried this tilapia recipe and I loved it! It was so easy to make and it is so rich, flavorful, and creamy. Well, I love coconut so I can say that the coconut milk combined with the flavor of the spices is what makes this recipe gain that amazing flavor! <3

    Reply
    • Kate Hahnel

      December 07, 2023 at 7:56 pm

      Glad you liked it!

      Reply
  2. Nicky

    December 07, 2023 at 1:24 pm

    5 stars
    I didn't expect this to come out as creamy as it did and it made it such a comforting meal!

    Reply
  3. Katelyn

    December 06, 2023 at 10:48 pm

    5 stars
    I have a friend who happens to be Filipino and she served this recipe but I saw her frying the tilapia first. I made the same procedure and followed the rest of your recipe and it's exactly the same as my friend did. I love how I can taste ginger flavor and the turmeric on the soup. It's savory and very satisfying. There's no other way to eat this recipe but to pair it with rice.

    Reply
  4. Alex

    December 06, 2023 at 10:28 pm

    5 stars
    I'm Filipino and I agree with frying the tilapia first. Aside from the wonderful flavor, it also lessens the fishy odor or taste (if you know what i mean) I also like using fresh coconut milk in my dishes. Anyway, I have never tried tilapia with coconut milk, i usually use other kinds of fish. This is delicious. Thanks for sharing.

    Reply
    • Kate Hahnel

      December 07, 2023 at 7:56 pm

      Thank you!

      Reply
  5. Jennifer Fisher

    December 06, 2023 at 3:39 pm

    5 stars
    The flavors in this were AMAZING and it was so easy to prepare -- definitely an improvement on my very basic previous way of making tipalia - thank!

    Reply
  6. Lucy

    November 09, 2023 at 12:29 am

    5 stars
    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!

    Reply
    • Kate Hahnel

      November 09, 2023 at 1:45 pm

      That's so true! We absolutely love it!

      Reply
  7. Antonia

    November 08, 2023 at 11:40 pm

    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!

    Reply
  8. Jael

    November 08, 2023 at 9:32 pm

    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!

    Reply
    • Kate Hahnel

      November 09, 2023 at 1:43 pm

      It's such a delicious and easy dish! My whole family loved it!

      Reply
  9. Ystine

    November 08, 2023 at 5:03 pm

    5 stars
    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.

    Reply
  10. Meg

    November 08, 2023 at 2:07 pm

    5 stars
    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!

    Reply
    • Kate Hahnel

      November 09, 2023 at 1:42 pm

      Oh yes, you can totally use this recipe for other types of fish, just take care not to overcook it!

      Reply
5 from 10 votes (2 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

A picture of Kate Hahnel, owner of the website We Eat At Last

Hi, I'm Kate! Join me in discovering how to effortlessly prepare easy, simple and tasty meals at home.

About Me

Readers Picks

  • Air fryer chicken breast using the Ninja foodi.
    Ninja Air Fryer Chicken Breast

  • Sliced oatmeal banana bread on a plate.
    Cottage Cheese Oatmeal Banana Bread

  • Lemon and walnut oil salad dressing.
    Lemon Walnut Oil Salad Dressing

  • A bowl of air fryer carrots.
    Air Fryer Honey Roasted Carrots

Spring Recipes

  • Air fryer asparagus on a plate.
    Air Fryer Asparagus

  • Two bowls of spicy carrot and coriander soup.
    Carrot Coriander Soup

  • A plate of white asparagus with potatoes, and a yogurt dip.
    Air Fryer White Asparagus

  • Jamaican steamed cabbage
    Jamaican Steamed Cabbage Recipe + Video

  • A close-up shot of crispy, golden-brown fried goat cheese slices arranged neatly on a plate.
    Fried Goat Cheese

Footer

^ back to top

About

  • Privacy Policy
  • Impressum
  • Accessibility Statement
  • Cookie Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates.

Contact

  • About Kate
  • Contact

We Eat At Last is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Copyright © 2025 Foodie Pro on the Foodie Pro Theme.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.