Seafood Recipes
439 seafood recipes from across the Philippines · page 7 of 19
Genesee's Grilled Boneless Bangus in Pandan Leaves
milkfish marinated and grilled to perfection — smoky, charred, and succulent. A Filipino barbecue-style preparation.
Ginarep (Shrimp and Corn Soup)
Ginarep — fresh seafood prepared Filipino-style with garlic, vinegar, and calamansi. Briny, savory, and deeply flavorful.
Ginataang Alimasag
Try this scrumptious crab dish in a spicy, creamy coconut sauce with long beans and calabasa. Ginataang Alimasag recipe is so easy to prepare yet packs big flavors. Best-enjoyed kamayan-style!
Ginataang Alimasag with Malunggay
malunggay leaves cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.
Ginataang Bangus
milkfish cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.
Ginataang Galunggong
galunggong cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.
Ginataang Gulay
What's for dinner tonight? Try this Ginataang Gulay, and make sure to have plenty of steamed rice ready. This vegetable stew with pork and shrimp is creamy, flavorful, and sure to hit the spot!
Ginataang Gulay with Pork and Shrimp
pork cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.
Ginataang Hipon
Plump shrimp are gently simmered in rich coconut cream with cubed squash, string beans, garlic, tomatoes, and fish sauce until the seafood turns pink and tender and the sauce thickens into a creamy, savory, and satisfying curry-like dish.
Ginataang Hipon na may Sitaw at Kalabasa
shrimp cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.
Ginataang Hipon, Sitaw, at Kalabasa
Hipon, sitaw, at kalabasa cooked in rich, creamy coconut milk with ginger and spices — a traditional Filipino ginataan.
Ginataang Kalabasa, Sitaw at Hipon
Ginataang Kalabasa, Sitaw at Hipon is a Filipino vegetable stew made with kabocha squash, shrimp, and long beans cooked in coconut milk. It's creamy, spicy, and delicious with steamed rice!
Ginataang Langka
Langka cooked in rich, creamy coconut milk with ginger and spices — a traditional Filipino ginataan.
Ginataang Langka with Alimasag
Langka with alimasag cooked in rich, creamy coconut milk with ginger and spices — a traditional Filipino ginataan.
Ginataang Langka with Dilis
anchovies cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.
Ginataang Langka with Malunggay and Daing
Langka with malunggay and daing cooked in rich, creamy coconut milk with ginger and spices — a Filipino home-cooked favorite.
Ginataang Langka with Malunggay and Dilis
Langka with malunggay and dilis cooked in rich, creamy coconut milk with ginger and spices — a traditional Filipino ginataan.
Ginataang Langka with Tinapa Flakes
Langka with tinapa flakes cooked in rich, creamy coconut milk with ginger and spices — a traditional Filipino ginataan.
Ginataang Mackerel
Canned Mackerel fish cooked in coconut milk with spinach. This simple dish is tasty. It is also quick and easy to make.
Ginataang Papaya
green papaya cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.
Ginataang Pusit (squid in coconut milk)
squid cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.
Ginataang Salmon
salmon cooked in rich coconut milk — creamy, mild, and deeply satisfying. A staple Filipino cooking method from the Bicol region.
Ginataang Salmon (Salmon in Coconut Milk)
Salmon (salmon in coconut milk) cooked in rich, creamy coconut milk with ginger and spices — a Filipino home-cooked favorite.
Ginataang Sapsap
Tender butterfish fillets are gently simmered in a rich coconut cream sauce with fresh spinach, julienned ginger, and chili peppers until the fish is flaky and infused with creamy, mildly spicy, and aromatic flavors.