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Ginataang Tilapia Recipe

Ginataang Tilapia Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 385
Ingredients Method Notes

Ingredients
  

  • 4 tilapia fillets (about 6 oz each)
  • 1 thumb-sized piece ginger, julienned
  • 1 medium onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 can (13.5 oz) full-fat coconut milk
  • 2 tbsp fish sauce
  • 1 to 2 bird's eye chilies, sliced (optional)
  • 2 tbsp vegetable oil
  • 4 cups baby spinach
  • Salt to taste

Method
 

  1. Heat oil in a wide pan over medium heat. Sauté ginger and onion for 2 minutes until softened, then add garlic and cook 30 seconds.
  2. Pour in coconut milk, fish sauce, and chilies. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
  3. Lay tilapia fillets in the broth, spoon sauce over the top, cover, and simmer on low for 8 to 12 minutes until the fish flakes easily.
  4. Remove lid, scatter spinach over the fish, and let wilt for 1 to 2 minutes. Spoon broth over the greens to help them soften.
  5. Transfer fillets to bowls, spoon over broth and spinach. Serve immediately with rice.

Notes

If using a whole tilapia, increase the simmering time to 15 to 20 minutes and flip the fish halfway. Leftovers can be refrigerated for up to 2 days; the sauce will thicken and the fish will absorb more flavor. Reheat gently on low heat with a splash of water.