Ginataang Galunggong: Creamy Coconut Fish Stew
This Ginataang Galunggong recipe transforms humble round scad fish into a luxurious coconut milk-infused stew that’s both comforting and flavorful. The fish is first lightly fried to seal in its juices, then simmered in a rich, creamy coconut sauce with ginger, chili, and leafy greens. This classic Filipino dish perfectly balances the natural sweetness of coconut milk with the savory depth of fish sauce, creating a meal that’s hearty enough for family dinners yet elegant enough for special occasions.
Why This Recipe Stands Out
✔ Double coconut goodness – Uses both coconut milk and cream
✔ Perfect texture – Crispy fried fish in creamy sauce
✔ Customizable heat – Adjust chili amount to preference
✔ Nutritious – Packed with protein and vegetables
Pro Tips
🐟 Fish alternatives – Use tilapia or milkfish if galunggong unavailable
🌶 Heat control – Remove chili seeds for milder flavor
🥥 Coconut tips – Shake cans well before opening
🔥 Prevent curdling – Don’t boil vigorously after adding cream
Serving Suggestions
🍚 With hot rice – Essential for soaking up the sauce
🍋 Calamansi on side – Brightens the rich flavors
🥗 With grilled vegetables – For a complete meal
Storage Tips
❄️ Refrigerate – Consume within 2 days
🔥 Reheating – Gently warm to prevent oil separation
🚫 Freezing – Not recommended as coconut sauce may separate
“This Ginataang Galunggong brings together the sea’s bounty and the tropics’ creaminess in one unforgettable dish that’s both comforting and special!”
Perfect for:
• Family Sunday lunches
• Lenten meals
• Coastal-inspired dinners
• When craving creamy seafood
Table of Contents
For more recipes feel free to browse out recipe archive in your convenient time. Watch our step by step video tutorial on Youtube: Ginataang Galunggong
Ginataang Galunggong: Creamy Coconut Fish Stew
Description
This Ginataang Galunggong recipe transforms humble round scad fish into a luxurious coconut milk-infused stew that's both comforting and flavorful. The fish is first lightly fried to seal in its juices, then simmered in a rich, creamy coconut sauce with ginger, chili, and leafy greens. This classic Filipino dish perfectly balances the natural sweetness of coconut milk with the savory depth of fish sauce, creating a meal that's hearty enough for family dinners yet elegant enough for special occasions.
Ingredients
Main Components:
Aromatics & Vegetables:
Seasonings:
Instructions
Prep & Fry the Fish
- Peel, mince the garlic and onions. Slice the ginger then cut the pechay.
- Clean the fish guts them all and rinse water to remove blood.
- Season fish with salt & pepper. Let sit for 10 mins.
- Heat oil in a pan. Fry fish 3-4 mins per side until golden. Set aside.
Sauté the Base
Clean the pan or use another pan, add oil and sauté garlic until golden, then add onion and ginger. Cook until fragrant (~2 mins).
Simmer in Coconut Milk
- Arrange fried fish in the pan. Pour in thin coconut milk (second press) and add fish sauce.
- Cover and simmer for 5 mins (no stirring to keep fish intact).
Add Cream & Veggies
- Stir in coconut cream (first press) pure kakang gata and add sugar to balance the taste. Simmer uncovered for 2 mins.
- Add pechay and green chilies. Cover until greens wilt (~2 mins).
Final Touch
Add red chilies (if using). Adjust seasoning with salt/pepper.
Serving
Transfer to a deep dish. Serve with:
- Hot steamed rice
- Patis with calamansi dipping sauce, optional.
Watch our video tutorial on YouTube: Ginataang Galunggong
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 25g39%
- Saturated Fat 18g90%
- Sodium 800mg34%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 5g
- Protein 28g57%
- Vitamin C 27 mg
- Iron 2.7 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
