Fish in Coconut Milk Recipe

Ginataang Isda is fish stewed in vinegar and coconut milk. It's like cooking paksiw na isda but with coconut milk. Easy to make and tasty.

I used Swai fish, a river-farmed catfish. It is a white-flesh fish with a sweet mild taste and light flaky texture. Almost the same as catfish but a lot less slimy.

  • 2-3 lbs. swai fish (or catfish), cut into steak
  • 1 cup vinegar
  • 1/2 cup water
  • 2 cups coconut milk
  • 2 thumb size ginger, sliced thin
  • 4-5 cloves garlic, sliced thin
  • 1 small onion, sliced thin
  • 1 chili pepper (optional)
  • salt and ground pepper to taste

Cooking Direction:
  1. Using a wide pan place ginger, half of the onion and half of the garlic.
  2. Add fish, water, vinegar, salt and ground pepper then top with remaining garlic and onion. Simmer in medium heat for about 5-10 minutes or till vinegar evaporates.
  3. Add coconut milk, cover pan and simmer in medium low heat for about 5 minutes or till fish is fully cooked and sauce thickens.
  4. Remove pot from heat, transfer in a serving dish and serve hot.

Note: You can add chili peppers during step number 3 above if you want it spicy.

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