Ginataang Filipino style Salmon in coconut milk recipe
It’s not a very complex dish which proves its accessibility to people who are very good at cooking and for the beginners as well.
This is not a very brothy dish but is very enjoyable if one wants a different spin on cooking Salmon.
Have your coconut milk bought from the supermarket or from your town’s wet market and this should prove cheap.
There are already ready-made coconut milk in the supermarket or if you want more excitement, you can buy it from the wet market where you get to choose whether you’ll buy an actual coconut husk and be the one to shave the coconut from its husk in the comfort of your house or have the vendor shave it for you.
In this post we'll cover:
Ginataang Salmon Recipe Preparation
In turning the shaved coconut husk to coconut milk, you have to put it in a strainer, add some water and start wringing the shaved coconut.
Make sure that there is a container below the strainer to catch the resulting coconut milk.
Leave the coconut milk aside and start sautéing the ingredients. First, the garlic and the onions, the long green chilies, and the salmon itself.
Finally, you add the coconut milk and the eggplant. Add salt and pepper to taste and let it simmer until it is cooked.
There are different versions of this dish depending on where in the Philippines the dish is cooked.
Bicolanos will prefer it with red chilis to make it extra hot, and some would ditch the eggplants. To adjust the consistency, you can also add water to make it brothy.
Ginataang Salmon Filipino style
- 1½ lbs salmon (steak cut)
- 2 cups coconut cream (kakang gata)
- 3 cloves crushed garlic
- 1 tbsp minced ginger
- 3 pcs long green chili
- 3 pcs red Thai chili
- 1 medium yellow onion sliced
- ¼ cup cane vinegar
- 1 tbsp fish sauce
- ¼ tsp ground black pepper
- ½ cup water
- Arrange the salmon slices flat in a pan.
- Put-in the red and green chilies, garlic, ginger, onion, ground black pepper, fish sauce, and water.
- Turn-on the heat and let boil.
- Pour-in the vinegar. Let it cook for 2 minutes.
- Add the coconut cream. Gently stir. cover and bring to a boil. Simmer for 20 minutes or until the liquid reduces to half.
- Transfer to a serving plate.
- Serve and enjoy!
This Ginataang Salmon recipe/dish is partnered with rice and as a recommendation, could be eaten with “Atsara” just to balance the oiliness of the coconut milk.
Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.