Creamy Coconut Milk Fish Stew brings the comforting richness of coconut milk along with fried galunggong, eggplant, bok choy, and malunggay leaves. Each chunk is full of taste and heat.
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When you love ginataan dishes, this Creamy Coconut Milk Fish Stew is one recipe you’ll wish to cook dinner repeatedly. The mixture of fried spherical scad simmered in coconut milk with eggplant and bok choy creates a satisfying dish that works superbly for on a regular basis meals. It’s wealthy, savory, and naturally creamy, however nonetheless balanced due to the delicate bitterness of the greens and a contact of vinegar. That is a kind of dishes I used to take pleasure in again within the province. And now I nonetheless make it at house to relive these acquainted flavors.
What’s Creamy Coconut Milk Fish Stew?
Creamy Coconut Milk Fish Stew, often known as Ginataang Isda, is a standard Filipino dish the place fish is cooked in coconut milk with greens and spices. On this model, spherical scad (galunggong) is fried to a crisp after which simmered in a flavorful coconut sauce with sautéed aromatics, eggplant, child bok choy, and malunggay leaves. A splash of vinegar provides depth, whereas Maggi Magic Sarap enhances the general taste.
Substances for Creamy Coconut Milk Fish Stew
- Spherical scad (galunggong) – a flavorful, inexpensive fish that holds up properly when fried and simmered
- Coconut milk – creates a creamy, wealthy base for the stew
- Child bok choy – provides freshness and light-weight crunch
- Chinese language eggplants – naturally candy and softens superbly when cooked
- Malunggay leaves – nutrient-dense and earthy, excellent for including depth
- Ginger – cuts via the richness and provides a warming aroma
- Onion – builds a savory basis for the coconut broth
- Garlic – provides daring, fragrant taste
- White vinegar – balances out the richness of the coconut milk
- Cooking oil – used for pan-frying the eggplant and fish
- Salt – primary seasoning that brings every part collectively
- Maggi Magic Sarap – enhances umami and deepens the flavour profile
- Fish sauce and floor black pepper – for last seasoning to style
The right way to Cook dinner Creamy Coconut Milk Fish Stew
- Season the fish
Rub Maggi Magic Sarap evenly over the galunggong. Let it sit for 10 minutes to marinate and take up taste. - Pan-fry the eggplant
Slice the eggplants and brush each bit with oil. Warmth a pan and cook dinner either side for about 2 minutes or till frivolously browned. Put aside. - Fry the fish till crisp
In a wok or deep pan, warmth the remaining oil. Fry the marinated fish till either side are golden and crispy. Take away and put aside. - Sauté the aromatics
Utilizing about 3 tablespoons of the leftover oil, sauté the ginger, garlic, and onion. Cook dinner till the onion softens and turns translucent. - Create the coconut broth
Pour the coconut milk into the pan. Carry it to a boil, then add the vinegar. Let it simmer uncovered for 3 minutes to mellow out the sharpness. - Simmer the fish and end with greens
Season the broth with fish sauce and black pepper. Add the lengthy inexperienced pepper and return the fried fish to the pan. Cowl and simmer for 3 minutes. Add bok choy, fried eggplant, and malunggay leaves. Cook dinner for two extra minutes till the greens are tender.
Helpful Suggestions
- Use recent galunggong if obtainable. It delivers higher texture and taste when fried.
- Keep away from stirring an excessive amount of after including the fish to stop it from breaking up.
- Simmer uncovered when including vinegar to cook dinner off its uncooked edge earlier than mixing.
- Don’t overcook the greens—bok choy and malunggay cook dinner quick and may nonetheless have a little bit of chunk.
- Use thick, first-press coconut milk if you would like a richer sauce.
Finest Methods to Take pleasure in
Serve this dish scorching with a beneficiant portion of steamed white rice. The wealthy coconut sauce is ideal for spooning over your rice. This stew additionally pairs properly with a easy aspect of sliced inexperienced mangoes, tomato, and bagoong alamang (Ensaladang Mangga) or a dipping sauce made with calamansi and fish sauce for an added layer of acidity.
What Makes This Creamy Coconut Milk Fish Stew Stand Out
This model of ginataang isda stands out due to its steadiness. The crisp fried fish contrasts superbly with the creamy sauce, whereas the greens convey freshness and texture. The usage of Maggi Magic Sarap lifts all the dish with out overpowering the pure flavors of the elements. It’s humble but stuffed with depth.
What to Have with It
Steadily Requested Questions
Can I take advantage of a distinct sort of fish?
Sure. You’ll be able to substitute galunggong with tilapia, bangus, and even tanigue. Simply ensure to regulate cooking time primarily based on the thickness of the fish.
Can I skip frying the fish?
Frying helps the fish maintain its form and provides taste, however in the event you’re avoiding fried meals, you may poach the fish straight within the coconut milk.
What if I don’t have malunggay?
You should utilize spinach or pechay leaves instead. They gained’t style the identical however nonetheless work properly.
Is that this dish spicy?
It’s mildly spiced from the lengthy inexperienced pepper. You’ll be able to add chili in the event you want a spicier model.
How can I make the sauce thicker?
Simmer the coconut milk longer earlier than including the greens, or use coconut cream as an alternative of standard coconut milk.
Watch The right way to Cook dinner Fish Stew in Coconut Milk
That is the form of dish I am going again to once I need one thing comforting and flavorful. It brings me again to these quiet lunches at house with heat rice and a easy ginataang isda. The crisp fish, wealthy coconut milk, and recent greens at all times hit the spot. In case you have some galunggong and coconut milk sitting in your kitchen, that is your signal to cook dinner one thing particular.
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Creamy Coconut Milk Fish Stew (Ginataang Isda with Eggplant and Bok Choy)
Fried galunggong simmered in creamy coconut milk with eggplant, bok choy, malunggay, and aromatics—served scorching with rice for a satisfying Filipino stew.
Directions
Rub Maggi Magic Sarap all around the fish. Let it keep for 10 minutes.
5 items spherical scad, 4 grams Maggi Magic Sarap
In the meantime, brush the sliced eggplants with cooking oil. Warmth a pan and cook dinner the eggplants for two minutes per aspect. Take away and put aside.
2 Chinese language eggplants, 1 cup cooking oil
Warmth the remaining cooking oil in a wok. Fry the fish till either side are golden brown and crisp. Put aside.
1 cup cooking oil, 5 items spherical scad
Utilizing round 3 tablespoons of the cooking oil used to fry the fish, sauté ginger, garlic, and onion till the latter softens.
3 thumbs ginger, 5 cloves garlic, 1 onion
Pour coconut milk and let it boil.
2 cups coconut milk
Add the vinegar. Simmer for 3 minutes.
2 tablespoons white vinegar
Season with fish sauce and floor black pepper.
Fish sauce and floor black pepper to style
Add the lengthy inexperienced pepper and fried fish. Cowl and simmer for 3 minutes.
5 items spherical scad, 1 lengthy inexperienced pepper
Add bok choy, fried eggplant, and malunggay leaves. Cook dinner for two minutes.
1 bunch child bok choy, ½ cup malunggay leaves, 2 Chinese language eggplants
Switch to a serving bowl. Serve with heat rice.
Share and luxuriate in!
Diet Info
Energy: 658kcal (33%) Carbohydrates: 19g (6%) Protein: 6g (12%) Fats: 65g (100%) Saturated Fats: 20g (100%) Polyunsaturated Fats: 13g Monounsaturated Fats: 29g Trans Fats: 0.2g Ldl cholesterol: 1mg Sodium: 948mg (40%) Potassium: 730mg (21%) Fiber: 6g (24%) Sugar: 7g (8%) Vitamin A: 52IU (1%) Vitamin C: 60mg (73%) Calcium: 149mg (15%) Iron: 4mg (22%)
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