Ganataang Tilapia with Spinach (Boneless Tilapia in Coconut Milk)
Creamy, comforting, and oh-so-delicious! Boneless ginataang tilapia with spinach is a Filipino favorite you can make in no time. Made with boneless tilapia, coconut milk, vegetable and aromatics.
Ingredients
- 400 grams tilapia fillets about 4 pieces
- 1 cup coconut milk
- 1 cup spinach
- 1 clove garlic minced
- 1 small onion sliced
- 1 thumb-sized ginger sliced
- ½ teaspoon fish sauce optional
- 1 tablespoon oil
- salt and pepper to taste
Instructions
- Clean and wash the tilapia thoroughly. Season with salt and pepper.
- In a pan, heat 1 tablespoon of cooking oil over medium heat.
- Add minced garlic, sliced onion, and sliced ginger. Cook until fragrant (about 2–3 minutes).
- Pour in the coconut milk and let it simmer gently. Stir occasionally.
- Carefully place the tilapia in the pan. Cover and simmer for about 8–10 minutes. Add fish sauce, salt and pepper to taste.
- Add spinach and chillies (optional) and let the sauce thicken slightly while simmering.
- Transfer to a plate and serve hot with steamed rice.
Notes
This recipe is ideal for 2 whole tilapia if you’re cooking with whole fish.
Do not stir, as the tilapia is delicate and will break easily. Let it simmer and flip gently to keep the fish intact.
Nutrition
Calories: 217.6kcalCarbohydrates: 3.8gProtein: 21.7gFat: 13.8gSaturated Fat: 11.3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 50mgSodium: 125mgPotassium: 499.9mgFiber: 0.5gSugar: 0.8gVitamin A: 703.8IUVitamin C: 4.2mgCalcium: 33.3mgIron: 2.7mg
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