Filipino · beginner
Coconut Ginger Braised Fish Fillets (Ginataang Isda)
Tender white fish fillets poached in a fragrant coconut milk sauce infused with ginger, garlic, and fresh baby spinach.
- PREP TIME
- 10 min
- COOK TIME
- 20 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat cooking oil in a wide, deep skillet over medium heat.
- 02
Add sliced onion, garlic, and ginger matchsticks; sauté for 3 minutes until softened.
- 03
Pour in full-fat coconut milk and fish sauce, bringing the liquid to a gentle simmer.
- 04
Carefully nestle fish fillets and green chilies into simmering coconut milk.
- 05
Reduce heat to low, cover skillet, and cook gently for 8 to 10 minutes until fish flakes easily.
- 06
Fold in fresh spinach leaves and simmer uncovered for 2 minutes until leaves are wilted before serving hot.
A LITTLE KITCHEN KNOW-HOW
Coconut Poaching
Simmering delicate fish directly in seasoned coconut cream keeps the protein moist while infusing aromatics.
Notes from the kitchen
- Keep coconut sauce at a gentle simmer rather than a hard boil to prevent the sauce from separating.
- Handle white fish fillets delicately with a wide spatula so they remain intact during cooking.
- Original home-cooking adaptation inspired by Filipino; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
