Ginataang Tilapia with Spinach

Boneless Ginataang Tilapia with spinach is simple yet comforting filipino dish that brings together tender tilapia and creamy texture from coconut milk.

Try this sweet and sour fish fillets and spanish style bangus for more fish recipes.

Jump to:

• Why you'll love this recipe
• Using whole tilapia
• Ingredients Needed
• Storing and Serving
• Recipe

Why you'll love this recipe

Creamy and Flavorful – The rich coconut milk makes the dish creamy and delicious.

Simple Ingredients – It uses basic ingredients that are easy to find in most kitchens.

Quick to Cook – You can prepare and cook it in about 15–20 minutes.

Healthy Meal – Tilapia is a good source of protein and nutrients.

Perfect with Rice – The savory coconut sauce pairs perfectly with hot steamed rice.

Customizable – You can add vegetables like eggplant, pechay, or chilies to match your taste.

Using whole tilapia

Can I use whole tilapia for this recipe? Yes, you can definitely use whole tilapia for Ginataang Tilapia. In fact, many traditional Filipino recipes use whole fish.

How to Prepare Whole Tilapia

1. Clean the fish – Remove the scales, gills, and guts.
2. Wash thoroughly under running water.
3. Cut the fish – Make 2–3 diagonal cuts on each side (not all the way through) so the coconut sauce can absorb into the meat.
4. Optional: Rub a little salt on the fish before cooking for extra flavor.

Cooking Tip

• Place the fish gently in the coconut milk and avoid stirring too much so it doesn’t break apart.

Using whole fish makes the dish more flavorful and juicy, and it looks great when served on the table.

Ingredients Needed

Tilapia: This recipe uses boneless tilapia for convenience, but bone-in tilapia works just as well if you prefer.

Coconut milk can be either canned or fresh, both adding a rich and creamy flavor to the dish.

For the vegetables, spinach is used in this recipe, but you can easily substitute it with malunggay, pechay, or talong (eggplant) depending on what you have available.

For aromatics garlic, onion, ginger.

Finally, season the dish with salt and pepper to taste to bring all the flavors together.

Storing and Serving

Let the ginataang tilapia cool before storing it in an airtight container in the fridge for 2–3 days, or freeze for up to a month.

Reheat gently over low heat, adding a splash of coconut milk if needed.

Serve Ginataang Tilapia with spinach hot with steamed rice, and garnish with chilies, fried garlic, or spinach for extra flavor and color.

Recipe