I’ve always loved cooking with tilapia—it’s one of those ingredients that you can really have fun with. Whether you’re making it crispy, grilled, or in a rich, creamy sauce, tilapia never disappoints. Whether it’s pochero, sweet and sour, or sarciado, it’s always a hit.
So today, I thought of cooking it with coconut milk. I dug around the internet and found some great ideas for combining tilapia with this creamy, tropical flavor. The result is Ginataang Tilapia, a dish that’s not only easy to make but also incredibly satisfying. The creamy coconut milk pairs perfectly with the tender tilapia, and the whole thing comes together with just a few simple ingredients.
Why is Ginataang Tilapya is a Must Try?
At first, I was hesitant to try this dish. I wasn’t sure how tilapia and coconut milk would work together. But once I took the plunge, I was pleasantly surprised. The result is a dish that’s both simple and delicious.
Ginataang Tilapia is a must-try because it perfectly combines tender tilapia with a rich, creamy coconut sauce. The coconut milk gives the dish a smooth, silky texture that pairs beautifully with the mild flavor of the fish. Plus, it’s easy to make—just a few ingredients and you’ve got a comforting meal.
What really makes it stand out is how well it holds up as a weeknight dinner. It’s quick enough to fit into a busy schedule but special enough to feel like a treat. If you’re looking for a new, easy-to-make dish that packs a punch of flavor, give Ginataang Tilapia a try. It’s a game-changer!
Ginataang Tilapia Ingredients
Tilapia: This mild fish is great for frying. It turns crispy on the outside and tender on the inside.
Cooking Oil, Garlic, Onion, and Ginger: These ingredients form the base of the sauce. The garlic and ginger add a nice kick, while the onion brings a bit of sweetness, and the oil helps everything cook.
Coconut Cream and Green Chilies: The coconut cream makes the sauce rich and creamy, and the green chilies add a gentle heat and extra flavor.
Pechay and Fish Sauce: Pechay adds a fresh crunch, and fish sauce gives the dish a salty, savory kick.
Salt and Pepper: These are used to season the sauce, making sure all the flavors come together perfectly.
How To Cook Ginataang Tilapia
Season the Tilapia
First, season the cleaned tilapia with salt and pepper. This helps to enhance the fish’s natural flavor before frying.
Fry the Tilapia
Next, heat some cooking oil in a large pan over medium-high heat. Once the oil is hot, carefully add the tilapia to the pan. Fry the fish until it’s golden brown and crispy on both sides, about 3-5 minutes per side. Once done, remove the tilapia from the pan and let it drain on paper towels or a cooling rack. Set it aside.
Sauté the Aromatics
In another large pan or pot, heat 2 tablespoons of cooking oil over medium heat. Sauté the julienned ginger until it’s fragrant. Then, add the minced garlic and cook until it turns golden brown. Next, add the chopped onions and cook until they’re soft.
Prepare the Coconut Sauce
Pour the coconut cream into the pan with the sautéed aromatics. Stir everything well. Season with fish sauce, or salt and pepper, according to your taste. If you like a bit of spice, add the green chilies or bird’s eye chilies. Bring the coconut milk to a gentle simmer, stirring occasionally to prevent it from curdling. Let it cook for about 5-7 minutes.
Add the Pechay
Add the pechay to the simmering sauce and cook until it’s just wilted, about 1-2 minutes.
Simmer the Tilapia
Gently place the fried tilapia into the simmering coconut milk. Let it cook in the sauce for about 5-7 minutes so the fish absorbs all the wonderful flavors.
Serve
Carefully transfer the tilapia to a serving dish, then pour the sauce and vegetables over the fish. Serve it hot with some steamed rice, and enjoy!
Cooking Tips for the Best Ginataang Tilapia
Use Fresh Tilapia
Always choose fresh tilapia for the best flavor. Fresh fish makes a big difference in taste and texture compared to frozen or pre-packaged options.
Season Generously
Don’t skimp on the salt and pepper when seasoning the tilapia. This helps to bring out the fish’s natural flavors and makes the final dish more flavorful.
Get the Oil Hot
Make sure the oil is hot before adding the tilapia. This ensures a crispy, golden crust. You can test the oil by dropping a small piece of bread into it—if it bubbles up, the oil is ready.
Avoid Overcrowding the Pan
Fry the tilapia in batches if necessary. Overcrowding the pan can lower the oil temperature, resulting in less crispy fish.
Keep an Eye on the Coconut Milk
When adding coconut milk, stir regularly to prevent it from curdling. Keeping the heat at a gentle simmer helps the milk stay smooth and creamy.
Adjust the Spice Level
Add green chilies or bird’s eye chilies according to your heat preference. Start with a small amount and taste the sauce, adjusting as needed.
Don’t Overcook the Vegetables
Add the pechay towards the end of cooking to keep it fresh and vibrant. Cooking it just until wilted ensures it retains some crunch and color.
Frequently Asked Questions
To prevent tilapia from sticking to the pan, make sure the pan and oil are hot before adding the fish. Use a non-stick or well-seasoned cast iron pan for the best results. Also, avoid moving the fish too much; let it cook undisturbed until it forms a crispy crust and naturally releases from the pan.
Yes, salting tilapia before cooking helps to enhance its flavor. Season the fish with salt (and pepper if you like) before cooking to ensure the seasoning is well absorbed and adds flavor throughout.
Yes, you can use frozen tilapia, but make sure to thaw it completely and pat it dry before cooking. This helps achieve a crispy texture and prevents excess moisture from affecting the dish.
If you can’t find pechay, you can substitute it with bok choy or spinach. Both alternatives provide a similar texture and taste to the dish.
Ginataang Tilapia Recipe
Ingredients
For the Fried Tilapia:
- 2 pcs Tilapia medium, (clean and gutted)
- Salt and pepper to taste
- 1/2 cup Cooking Oil (for frying)
For the Sauce:
- 2 tbsp Cooking Oil
- 8 cloves Garlic (minced)
- 1 piece Onion (chopped)
- 1 piece Ginger thumb-sized(julienned)
- 2 cups Coconut cream (fresh or canned)
- 3 pcs Green Chilies
- 2 bunch Pechay
- 1 tbsp Fish Sauce
- Salt and Pepper to taste
Instructions
- Season the cleaned tilapia with salt and pepper. In a large pan, heat the cooking oil over medium-high heat. Once the oil is hot, carefully add the tilapia and fry until golden brown and crispy on both sides, about 3-5 minutes per side. Remove the fried tilapia from the pan and drain on paper towels or in a cooling rack. Set aside.
- In a separate large pan or pot, heat 2 tablespoons of cooking oil over medium heat. Sauté the julienned ginger and cook until fragrant. Add the minced garlic until golden brown. Add the chopped onions and cook until softened.
- Pour the coconut milk into the pan with the sautéed aromatics. Stir well. Season the dish with fish sauce or salt and ground black pepper to taste.
- Add the green chili or bird’s eye chili if you want some spice. Bring the coconut milk to a gentle simmer, stirring occasionally to prevent curdling. Let it cook for about 5-7 minutes.
- Add the spinach or pechay, and cook until just wilted, about 1-2 minutes.
- Gently place the fried tilapia into the simmering coconut milk. Let the fish simmer in the sauce for about 5-7 minutes to absorb the flavors.
- Carefully transfer the tilapia to a serving dish, then pour the sauce and vegetables over the fish.Serve hot with steamed rice.
