Ginataang Tilapia – Rich, Delicious & Ready in 30 Minutes!

Delicious Creamy Ginataang Tilapia

Dive into the luscious, coconut-infused goodness of our Ginataang Tilapia – where tender fish and fresh pechay swim in a velvety coconut milk sauce that’s simply irresistible! This quick yet luxurious dish brings the tropics to your table with minimal effort.

Why You’ll Love This Ginataan:

🥥 Creamy Dreamy – Coconut milk creates a rich, silky sauce without dairy
⏳ 30-Minute Magic – Faster than takeout, but tastes like a slow-cooked classic
🌿 Healthy Comfort – Packed with omega-3s from tilapia and vitamins from pechay
🍚 Rice’s Best Friend – That creamy sauce begs to be poured over steaming grains

Pro Tips for Perfect Ginataan:

✔️ Sear tilapia first – Locks in juices before simmering in gata
✔️ Simmer gently – Prevent coconut milk from curdling
✔️ Add chili leaves (dahon ng sili) for an authentic touch

How to Serve It Right:

🔥 With a side of grilled eggplant – For contrasting textures
🍋 Squeeze of calamansi – Cuts through the richness
🌶️ Chili flakes on top – For those who like heat

Watch Our Video Tutorial! ▶️ Ginataang Tilapia
See exactly how to achieve that perfect creamy consistency!

Love ginataan? Try our Ginataang Alimasag or Ginataang Hipon with Kalabasa next!

Share your coconutty creations! 📸 #CreamyGinataanGoodness

Happy cooking! 😊🌴

Print Recipe

Ginataang Tilapia – Rich, Delicious & Ready in 30 Minutes!

Author: Yummy Food Ph Cooking Method: Sauteing, Simmering Cuisine: Asian, Filipino Courses: Breakfast, Dinner, Lunch, Main Dish Recipe Keys: Egg Free Fish High Protein Pescetarian Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 2 Calories: 883

Best Season: Suitable throughout the year

Description

Ginataang tilapia with pechay cooked in coconut milk is delicious. This creamy ginataang tilapia is good to eat with a lot of warm rice. Cooking it is very easy and it’s done in less than 30 minutes.

Ingredients

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Servings

• 2 tilapia (cleaned)
• 5 clove garlic (crushed)
• 1 onion (sliced)
• 1 thumb ginger (strips)
• 1 bch pechay
• 2 long green chili
• 2 red chili (optional)
• 2 tbsp fish sauce
• ¹⁄₂ tsp ground black pepper
• 1 ¹⁄₂ cup coconut milk
• salt to taste
• seasoning granules (optional)
• 3 tbsp cooking oil

Instructions

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1. Clean the fish, remove the scales and innards. Make slits on both sides of the fish, then wash it.

2. In a pan, heat cooking oil over low to medium heat.

3. Saute first the ginger strips then saute next the crushed garlic and sliced onion.

4. Add fish sauce. Stir for a while, then add the coconut milk. Stir and bring to a boil.

5. Add the pechay stem, long green chili, tilapia fish and ground black pepper. Cover lid and bring to a boil.

6. Season with salt and seasoning granules. (Seasoning granules is optional)

7. Add the red chili and pechay leaves. Cover lid and continue cooking until the pechay leaves are cooked.

8. When it’s cooked, transfer it to a serving plate. Enjoy and share.

Nutrition Facts

Servings 2

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Amount Per Serving

Calories 883kcal

% Daily Value *

Total Fat 66.4g103%

Saturated Fat 42.2g212%

Cholesterol 97mg33%

Sodium 2091mg88%

Potassium 1121mg33%

Total Carbohydrate 36.3g13%

Dietary Fiber 9.2g37%

Sugars 13.9g

Protein 46.5g93%

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Calcium 11 mg

Iron 45 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.

Keywords: ginataang tilapia, ginataang tilapia recipe, tilapia sa gata, tilapia recipe,

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