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Dad always made his version with whole fried fish, but I’ve grown to love using boneless fillets for an easier, quicker version during my lunch breaks! The tilapia poaches in a rich, gingery coconut sauce with garlic, bok choy, and chilies, giving you all that classic Filipino flavor without the extra frying or bones to work around.
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Aromatics: Onion, garlic, and ginger create the fragrant base of the coconut sauce that pairs beautifully with the tilapia.
Coconut milk: The foundation that gives the dish its rich, creamy sauce. Our family loves the Aroy-D brand!
Seasonings: Fish sauce adds the needed salt and umami depth, while black pepper and Thai chili adds spice and heat. You can use less chili or omit it entirely for a milder dish.
Tilapia fillets: Boneless fillets is what makes this version quicker to prepare! You may also substitute tilapia with other mild white fish, such as cod or basa, just adjust the cooking times depending on the thickness of the fish.
Bok choy and garnishes: Dad always added loads of bokchoy for fibre, but you can use spinach as well. Crispy shallots and the optional chili oil help to provide crunch and extra heat to the finished dish.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Sauté the onion, garlic, and ginger until soft and fragrant.
Pour in the coconut milk, fish sauce, black pepper, and Thai chillies.
Add in the tilapia and bok choy and simmer until cooked through.
Serve with rice and garnish as desired. Enjoy!
Cooking Tips
Adjust the sauce to your preferred consistency: For a richer, thicker coconut sauce, let it reduce further before adding the fish. If it becomes too thick, loosen it with a splash of water.
Taste the sauce before serving: The sauce should taste rich, savory, and lightly aromatic without being overly salty. Feel free to adjust with more salt or lime juice to taste if needed.
FAQs (Frequently Asked Questions)
How do I store leftovers?
Leftovers can keep refrigerated in an airtight container for up to 3 days. To reheat, simply heat over stove top or in the microwave until heated through. You can add a splash of water if the sauce has dried too much.
Ginataang Tilapia Recipe (Filipino Tilapia in Coconut Milk)
4
servings30
minutes40
minutes1
hour10
minutesDad always made his version with whole fried fish, but I’ve grown to love using boneless fillets for an easier, quicker version during my lunch breaks! The tilapia poaches in a rich, gingery coconut sauce with garlic, bok choy, and chilies, giving you all that classic Filipino flavor without the extra frying or bones to work around.
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Ingredients
1 tablespoon neutral oil
1 small onion, sliced (red or yellow)
3 garlic cloves, minced
3 thumbs ginger, peeled and julienned
1 1/2 cups coconut milk
1 tablespoon fish sauce
1 teaspoon granulated sugar
1/4 teaspoon ground black pepper
1 to 2 Thai chilies, chopped (optional)
1 lb tilapia fillet, cut into large chunks (thawed, if frozen)
2 to 3 baby bok choy, quartered
Kosher salt, as needed
- Garnish
Chili oil
Crispy shallots
Lime juice
Directions
- Heat the oil in a medium pan over medium-high heat. Sauté the onion until softened, about 2 minutes. Add in the garlic and ginger, and sauté for another 1 to 2 minutes until golden and fragrant.
- Pour in the coconut milk, fish sauce, sugar, black pepper, and Thai chilies. Bring to a boil, then lower the heat to medium-low to simmer.
- Add the tilapia fillets and bok choy, covering well with the sauce. Gently simmer for 7 to 10 minutes, until the fish is opaque and flakes easily with a fork (this may vary depending on thickness). Taste the sauce, and adjust with more kosher salt, as needed.
- Serve warm with the bok choy and a side of rice. Top with chili oil, crispy shallots, and a squeeze of lime juice, if desired.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
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