Creamy Coconut Milk Fish Stew (Ginataang Isda with Eggplant and Bok Choy)
This ginataang galunggong combines fried fish, eggplant, bok choy, and malunggay in savory coconut milk with ginger and vinegar.
30 minutes · Serves 5
Ingredients for Creamy Coconut Milk Fish Stew (Ginataang Isda with Eggplant and Bok Choy)
5 pieces round scad (galunggong), cleaned
2 cups coconut milk
1 bunch baby bok choy
2 Chinese eggplants, sliced
1 long green pepper
1/2 cup malunggay leaves
3 thumbs ginger, julienned
1 onion, thinly sliced
5 cloves garlic, chopped
2 tablespoons white vinegar
1 cup cooking oil
2 teaspoons salt
4 grams Maggi Magic Sarap
Fish sauce, to taste
Ground black pepper, to taste
How to cook Creamy Coconut Milk Fish Stew (Ginataang Isda with Eggplant and Bok Choy)
1.Rub the galunggong all over with Maggi Magic Sarap and let it season for 10 minutes.
2.Brush the sliced eggplants with a little cooking oil, heat a pan over medium heat, and cook for about 2 minutes per side until lightly browned and softened. Set aside.
3.Heat the remaining cooking oil in a wok or deep pan over medium-high heat, then fry the fish until both sides are golden and crisp. Remove and set aside.
4.Leave about 3 tablespoons of frying oil in the wok. Sauté the ginger, garlic, and onion over medium heat until fragrant and the onion softens.
5.Pour in the coconut milk and bring to a gentle boil. Add the white vinegar and simmer uncovered for 3 minutes without stirring too much.
6.Season the sauce with fish sauce and ground black pepper, then add the long green pepper and fried fish. Cover and simmer for 3 minutes so the fish absorbs the sauce.
7.Add the bok choy, fried eggplant, and malunggay leaves. Cook for about 2 minutes, just until the greens wilt, then serve hot with rice.
