Ingredients with Measurements:
- 1 lb. fish fillets (tilapia, catfish, or any white fish)
- 1 can of coconut milk (13.5 oz)
- 1/2 cup water
- 1/4 cup sliced garlic
- 1/4 cup sliced onion
- 2 tbsp. cooking oil
- 1 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. chili flakes (optional)
- 1 tbsp. fish sauce (optional)
- 1/4 cup chopped green onions (optional)
Special equipment needed:
- Large pan or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the pan or wok over medium heat and add the cooking oil.
2. Once the oil is hot, add the sliced garlic and onion. Sauté until fragrant and golden brown.
3. Add the fish fillets and cook for 2-3 minutes on each side until lightly browned.
4. Pour in the coconut milk and water. Stir gently to combine.
5. Add the salt, ground black pepper, and chili flakes (if using). Stir to combine.
6. Cover the pan or wok and let the mixture simmer for 10-15 minutes or until the fish is cooked through.
7. Add the fish sauce (if using) and chopped green onions (if using). Stir to combine.
8. Serve hot with steamed rice.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 25g
Protein: 20g
Carbohydrates: 10g
Fiber: 2g
Sugar: 3g
Sodium: 600mg
Substitutions for ingredients:
- Fish fillets can be substituted with shrimp or squid.
- Coconut milk can be substituted with heavy cream or evaporated milk.
- Garlic and onion can be substituted with shallots or leeks.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or green beans.
- Use different types of fish or seafood.
- Add more chili flakes for a spicier dish.
- Use ginger instead of garlic for a different flavor.
Tips and tricks:
- Use fresh fish for the best flavor.
- Add more water if the sauce is too thick.
- Adjust the seasoning to taste.
- Garnish with chopped cilantro or parsley for added flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a large bowl or on a platter with steamed rice on the side.
Garnishes:
Chopped cilantro or parsley
Pairings:
Steamed rice, garlic fried rice, or noodles
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the sauce is too thin, simmer uncovered until it thickens.
- If the fish is overcooked, reduce the cooking time.
Food safety advice:
- Make sure the fish is fully cooked before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ginataang Isda sa Bawang is a Filipino dish that originated from the Bicol region in the Philippines. It is a popular dish made with fish cooked in coconut milk and garlic.
Flavor profiles:
Creamy, savory, and slightly sweet
Serving suggestions:
Serve hot with steamed rice and a side of vegetables.
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Region: Philippine