Ginataang isda with malunggay leaves is a fish steak recipe where fish is pan-fried and then gently simmered in aromatic coconut sauce and topped with healthy malunggay leaves. (You may opt to use a whole fish)
I love a good seafood dish and ginataang isda with malunggay is no exception!
The rich taste comes from the creamy white coconut sauce which makes an ideal pair with steamed rice.
This recipe calls for Malunggay (horseradish leaves). However, in this part of the world, the fresh leaves are hard to find and quite honestly, I have not seen them in the Filipino grocery store. You can find the only alternative in the frozen aisle.
Yes, frozen malunggay! Definitely no shame there. 🙂
If you can’t find Malunggay leaves, skip this ingredient and just settle for bokchoy. Ginataang isda will still taste just as good.
Let’s start prepping our fish. Pat the skin with a paper towel to dry the fish. This will reduce the oil splatter and our fish will not stick to the pan.
Lightly season with salt and pepper.
Fry in a small amount of oil until you get the nice golden crust. Do not flip back and forth and let each side cook before turning over.
Discard the oil used and clean the pan after you’re done frying.
Sauté onion and ginger. The ginger will mask the fishiness and by this time, your kitchen will smell wonderful.
Next is to pour the coconut milk and allow to simmer until sauce begins to thicken. Add the fish sauce and adjust seasoning accordingly.
Place the fish back in the pan once the coconut milk has reduced.
Add the malunggay and bokchoy and continue to simmer until vegetables have wilted and cooked.
During this time, the fish will properly absorb the flavor of the coconut milk.
Ginataang Isda with Malunggay
- 400 g white fish steak 1-inch thick or whole fish
- 100 g malunggay horseradish leaves
- 200 g bokchoy other options are mustard leaves, Chinese cabbage (pechay)
- 1 medium onion minced
- 1- inch chunk ginger thinly sliced
- 2 tablespoon oil for frying
- 1 tablespoon oil for sauté
- 1 tablespoon fish sauce
- 400 ml coconut milk
- Salt and pepper to season
- Rinse the fish and drain on paper towels to get rid of moisture. Season with salt and pepper.
- Heat the oil in a large pan over medium high heat and fry fish until brown, about 3 minutes each side. The fish should not be cooked through at this time. Transfer to a plate and set aside.
- Sauté onion and ginger until softened and fragrant. Pour in fish sauce and coconut milk. Let come to a boil.
- Reduce the heat, then return fish to the pan and scoop the sauce over the fish, while simmering for about 4 minutes.
- Add the malunggay leaves and bokchoy, then cover the pan with lid for 3 minutes until vegetables have cooked. The sauce should have reduced and thickened, but you may add water if necessary.