Ginataan (or guinataan) is a Filipino cooking method that means “cooked in coconut milk”. Ginataang Tilapia is a dish where Tilapia (a fish belonging to the tilapiine cichlid tribe) is cooked in coconut milk (or cream) and served with banana peppers. This method is popularized by the Bicolanos, the fifth-largest Filipino ethnolinguistic group that lives in the southern islands of Luzon.
There are many other ingredients that can be cooked with Coconut milk but my taste buds are craving for Tilapia as of the moment. I can’t wait to put my hands on this yummy fish.
Halina’t pagsaluhan natin itong lutuin na angkop sa ating Panlasang Pinoy.
Ginataang Tilapia Recipe
Ingredients
- 2 lbs tilapia, cleaned (about 1 kilo or 2 to 3 pcs)
- 3 cups coconut cream
- 3 cloves garlic, minced
- 1 bulb onion, finely sliced
- 1 knob ginger, cut into strips
- 1-2 banana pepper
- 1 tbsp. fish sauce (patis)
- 1 tbsp shrimp paste (bagoong)
- ¼ cup cooking oil
- 1 cup fresh spinach (or mustard leaves)
Procedure:
Step 1: Sauté garlic, ginger, and onions in hot oil
Step 2: Add the shrimp paste and fish sauce
Step 3: Pour in the coconut cream and stir until natural oil from the coconut cream comes out
Step 4: Add the banana pepper and simmer for 3 to 5 minutes
Step 5: Lower the heat and add the tilapia and Simmer for 7 to 10 minutes
Step 6: Add the spinach and simmer for about a minute
Step 7: Serve Hot. Enjoy!
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