Crispy Fried Tilapia in Creamy Coconut Milk (Ginataang Tilapia)

Fried tilapia in coconut milk, known in the Philippines as Ginataang Tilapia, combines crispy fried fish with a creamy, savory coconut broth. This version features fried tilapia and malunggay (moringa) leaves, and is best enjoyed with steaming white rice.

There are several ways to prepare ginataan-style tilapia. A popular alternative is made with fresh (not fried) tilapia, which yields a milder flavor, but this fried version gives the dish a pleasant texture contrast between the crispy fish and the silky coconut sauce.

I’m a fan of tilapia and enjoy many preparations. This recipe is straightforward and highlights classic Filipino flavors: garlic, onion, ginger, coconut milk, fish sauce, and the bright, slightly bitter notes of malunggay leaves.

To make Fried Tilapia in Coconut Milk, start by heating oil and sautéing garlic, onion, and ginger until fragrant. Add the coconut milk and bring it to a gentle boil so flavors meld. Once the coconut milk is simmering, add banana pepper and the fried tilapia, cover, and simmer gently so the fish absorbs the sauce without breaking apart. Add chili peppers if you prefer heat, and season with fish sauce to taste. Finish by stirring in malunggay leaves and cook just until they wilt. Transfer to a serving plate and serve with rice.

Try this simple and comforting Fried Tilapia in Coconut Milk (Ginataang Tilapia) recipe. Happy cooking!

Fried Tilapia in Coconut Milk (Ginataang Tilapia)

A simple Filipino dish of fried tilapia simmered in coconut milk with aromatics and malunggay leaves.

Prep: 15 minutes

Cook: 35 minutes

Total: 50 minutes

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Ingredients

1 to 2 pieces fried tilapia
1 piece banana pepper
3 pieces chili peppers optional
2 cups coconut milk
5 cloved garlic crushed
1 medium red onion sliced
2 thumbs ginger chopped
2 to 3 tablespoons fish sauce
2 cups malunggay leaves
3 tablespoons cooking oil

Instructions

Heat oil in a cooking pot.
Sauté garlic, onion, and ginger until fragrant.
Pour in the coconut milk and bring to a gentle boil.
Add the banana pepper and fried tilapia. Cover and cook on low heat for 15 minutes.
Add chili peppers and fish sauce to taste. Stir gently and turn the fish over. Cover and cook for another 10 minutes.
Add the malunggay leaves and cook for 5 to 8 minutes until wilted.
Transfer to a serving plate and serve with warm rice.

Nutrition Information

Serving: 2g