Ginataang Isda (Fish in Coconut Milk)
- ½ kilogram salay ginto (yellowstripe scad) or any small firm fish, ideally, each three to four inches long; cleaned and gutted
- 1 large bunch pechay leaves
- 2 tomatoes chopped
- 4 small red onions sliced
- 4 cloves garlic crushed
- 1 large knob ginger thinly sliced
- 2 bird’s eye chilies chopped
- 1 cup coconut milk
- ½ cup coconut cream
- 1 tablespoon patis (fish sauce)
- Toss the fish with a teaspoon of salt.
- Cut off the white stalks of the pechay (reserve them as they are very good for stir fried dishes).
- Wrap each fish with one or two pechay leaves.
- Arrange the fish, in a single layer as much as possible, in the pressure cooker (see notes after the recipe).
- Add the ginger, chilies, garlic, onions and tomatoes.
- Pour in the coconut milk. Drizzle the patis (fish sauce) over everything.
- Put on the lid of the pressure cooker and turn the heat to high. Once the valve starts to whistle, lower the heat to a simmer and count one hour.
- Turn off the heat and allow the pressure to subside, about ten minutes. Remove the cover, lift the rack and arrange the fish on a platter.
- To the vegetables that have settled at the bottom of the pan, add the coconut cream.
- Bring to the boil and cook until thickened. It should take no more than a minute or two. Season with more fish sauce, if needed.
- Pour the coconut sauce and vegetables over and around the fish.
- Serve your ginataang isda with rice.
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