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Creamy Coconut Milk Fish Stew (Ginataang Isda with Eggplant and Bok Choy)

Creamy Coconut Milk Fish Stew (Ginataang Isda with Eggplant and Bok Choy)

Fried galunggong simmered in creamy coconut milk with eggplant, bok choy, malunggay, and aromatics—served hot with rice for a satisfying Filipino stew.

⏱ Prep: 10 min ⏱ Cook: 20 min

Ingredients

  • 5 piece round scad (galunggong)
  • 2 cup coconut milk
  • 1 bunch baby bok choy
  • 2 Chinese eggplant
  • 1 large ong green pepper
  • 0.5 cup malunggay leaves
  • 3 thumbs ginger (julienne)
  • 1 onion (sliced thinly)
  • 5 clove garlic (chopped)
  • 2 tbsp white vinegar
  • 1 cup oil
  • 2 tsp salt
  • 4 g rams Maggi Magic Sarap
  • 0 Fish sauce and ground black pepper to taste

Instructions

  1. Rub Maggi Magic Sarap all over the fish. Let it stay for 10 minutes.

  2. Meanwhile, brush the sliced eggplants with cooking oil. Heat a pan and cook the eggplants for 2 minutes per side. Remove and set aside.

  3. Heat the remaining cooking oil in a wok. Fry the fish until both sides are golden brown and crisp. Set aside.

  4. Using around 3 tablespoons of the cooking oil used to fry the fish, sauté ginger, garlic, and onion until the latter softens.

  5. Pour coconut milk and let it boil.

  6. Add the vinegar. Simmer for 3 minutes.

  7. Season with fish sauce and ground black pepper.

  8. Add the long green pepper and fried fish. Cover and simmer for 3 minutes.

  9. Add bok choy, fried eggplant, and malunggay leaves. Cook for 2 minutes.

  10. Transfer to a serving bowl. Serve with warm rice.

  11. Share and enjoy!