Ginataang isda
Filipino fish stew in coconut milk with leafy vegetables.
Ginataang isda is a Filipino fish stew prepared with fish and leafy vegetables cooked in coconut milk. It is a type of ginataan, a category of dishes that use coconut milk as a primary ingredient. The dish is commonly seasoned with garlic, ginger, onion, and either patis (fish sauce) or bagoong alamang (shrimp paste).
Quick Facts
- Country
- Philippines
- Course
- Main course
- Served
- Hot
- Main ingredients
- Fish, coconut milk
- Variations
- Ginataang paksiw na isda
- Similar dish
- Sinanglay
Facts from the source article.
Did You Know?
- A common variant called ginataang paksiw na isda adds vinegar to sour the broth, combining the ginataan and paksiw cooking methods.
- The dish is often named after the specific fish used, such as ginataang tilapia (tilapia) or ginataang galunggong (blackfin scad).
Description
The secondary ingredient of ginataang isda, aside from fish, is leafy vegetables, most commonly pechay. Other possible leafy vegetables include mustard greens, spinach, cabbage, and bitter melon leaves. Spices used are garlic, ginger or turmeric, onion, salt, and black pepper, with patis or bagoong alamang added for richer flavor. A spicier version can include siling haba or labuyo chilis. The cooking process uses both thin coconut milk added first and thicker coconut cream added later.
Frequently Asked Questions
Where does Ginataang isda come from?
Ginataang isda originates from Philippines.
When is Ginataang isda served?
Ginataang isda is served as Main course.
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