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Filipino tilapia in coconut fish (Ginataang tilapia).
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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.
Course Dinner, Lunch, Main Course
Cuisine Filipino
Diet Diabetic, Gluten Free
Servings 4
Calories 349kcal
Author Kate Hahnel

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: 349kcal | Carbohydrates: 9g | Protein: 22g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 43mg | Sodium: 831mg | Potassium: 1005mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7990IU | Vitamin C: 31mg | Calcium: 123mg | Iron: 6mg