In this kare kare dish, fish is used in place of the oxtail, and coconut milk (fresh gata) is added. The sauce on this "Kare Kare" dish is flavorful, creamy, and thick. It is a popular dish served in the Philippines on special occasions.
This dish is prepared based on a traditional kare kare recipe using ox tail. This is another variation of the traditional kare kare recipe. The key difference between our preparation and the original kare kare version is that we use fish and coconut milk (gata). Our fish kare kare version includes basic veggies, including string beans, eggplant, and pechay or bok choy. That makes the dish more nutritious and delicious.
Why You’ll Love This Dish
✅ Rich & Creamy Sauce – The combination of peanut butter and coconut milk creates a luscious, velvety sauce.
🐟 Lighter Alternative – Fish makes this dish less heavy than traditional kare-kare but just as satisfying.
🌿 Nutritious & Balanced – Packed with veggies like sitaw (string beans), eggplant, and pechay (bok choy).
⏳ Faster to Cook – No long braising required—ready in under 30 minutes!
Best enjoyed with steamed white rice and a side of bagoong alamang (shrimp paste) for that authentic Filipino flavor. Garnish with fried garlic for extra aroma!
Try this Fish Kare-Kare sa Gata for a delicious, modern take on a Filipino classic—creamy, savory, and packed with fresh flavors! Perfect for family dinners or impressing guests. Enjoy! 🐟🥥🍚
You will certainly appreciate our recipe if you try it. For more stew recipes, go through our recipe collection. Enjoy and share the food. We appreciate you stopping by. Thank you.
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This Fish recipe for Kare Kare sa gata is easy to make. In this dish, fish is used in place of the oxtail, and coconut milk (fresh gata) is added. The sauce on this "Kare Kare" dish is flavorful, creamy, and thick. It is a popular dish served in the Philippines on special occasions.
This dish is prepared based on a traditional kare kare recipe using ox tail. This is another variation of the traditional kare kare recipe. The key difference between our preparation and the original kare kare version is that we use fish and coconut milk (gata). Our fish kare kare version includes basic veggies, including string beans, eggplant, and pechay or bok choy. That makes the dish more nutritious and delicious.
Clean the fish of your choice, and then cut them into serving pieces. Wash and drain them, then dash with salt to taste.
Peel the garlic and onion, and then finely chop. Slice the string beans, eggplant, and pechay or bok choy; set aside.
Soak the annatto seeds in 1/2 cup hot water for minutes (remove the seeds).
In a nonstick skillet, heat 2 tablespoons of oil. Fry the fish on both sides until the color changes to golden brown once the heat is sufficient. Take out the fried fish from the skillet and let the oil drain.
On a separate pan, heat a small amount of oil, then saute the garlic and onion. Stir in the shrimp paste for a minute. Add the annatto liquid extracted from the annatto seeds. Stir well.
Pour in 1 cup of water, or beef broth if available; it is better than water.
Stir in the slurry mixture and bring to a gentle boil. Add the coconut milk; let it sit for 3 minutes, uncovered. Stirring is occasionally required.
Add the peanut butter. Stir well until the peanut butter is fully dissolved.
Add the string beans and eggplant then cover the pan. After 5 minutes, add the young pechay or bokchoy and cover again. After 3 minutes, stir and mix well to combine.
Put the fried fish into the sauce. Mix; season with salt and ground pepper to taste. Keep cooking for 2 to 3 minutes.
Taste the sauce. Adjust it as necessary. If salt is needed, add another tablespoon of salt or shrimp paste.
Once cooked, turn off the heat, transfer the dish to a serving plate, and serve hot.
Happy cooking! Share and enjoy the food.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.