Dinamarang Isda

Name: Dinamarang Isda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Filipino
Ingredients: 500.0 g Galunggong (mackerel) fillets; 400.0 ml Coconut milk (gata); 200.0 ml Coconut cream (malunggay gata); 40.0 g Fresh ginger, julienned; 5.0 pcs Garlic cloves, smashed; 2.0 pcs Onion, sliced; 3.0 pcs Siling haba, sliced diagonally; 50.0 g Malunggay leaves; 20.0 ml Fish sauce (patis); 3.0 g Ground black pepper; 15.0 ml Cooking oil; 2.0 pcs Tomatoes, cut into wedges; 5.0 g Salt

Dinamarang Isda is a comforting Bicolano fish stew where firm white fish like galunggong or tilapia is simmered in a rich coconut milk broth flavored with ginger, garlic, onions, and a touch of chili. Unlike the fiery Bicol Express, this dish leans more on the creamy, aromatic profile of coconut milk with ginger as the main flavor driver, making it perfect for family dinners and rainy afternoons.

Prep: 15 min Cook: 30 min 4 servings From Bicol

Ingredients

Servings:

2 4 6 8 10

250 g Galunggong (mackerel) fillets
200 ml Coconut milk (gata)
100 ml Coconut cream (malunggay gata)
20 g Fresh ginger, julienned
2.5 pcs Garlic cloves, smashed
1 pcs Onion, sliced
1.5 pcs Siling haba, sliced diagonally
25 g Malunggay leaves
10 ml Fish sauce (patis)
1.5 g Ground black pepper
7.5 ml Cooking oil
1 pcs Tomatoes, cut into wedges
2.5 g Salt

Nutrition per serving

Calories 170

Protein 14.0g

Fat 11.0g

Carbs 5.0g

Fiber 1.0g

Sugar 2.0g

Sodium 245mg

Per serving (2 servings). Values are estimates.

Instructions

Clean the fish fillets and pat them dry. Season with a pinch of salt and black pepper on both sides. Heat cooking oil in a wide pan or caldero over medium heat, then lightly sear the fish fillets for about 1 minute per side — just enough to seal the surface. Remove and set aside.
In the same pan, add a bit more oil if needed. Sauté the smashed garlic and sliced onion until fragrant and translucent. Add the julienned ginger and cook for another minute until the aroma fills your kitchen — this is the backbone of the dinamarang flavor.
Pour in the coconut cream (the thicker part) and stir well, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes until you start seeing oil separating from the surface, which means the flavors have deepened.
Add the coconut milk, tomatoes, and siling haba. Season with fish sauce and black pepper. Bring to a gentle simmer — do not boil vigorously as the coconut milk can split. Let it cook for 5 minutes until the tomatoes soften.
Carefully place the seared fish fillets into the simmering coconut broth. Gently turn the fish once so it gets coated in the sauce. Let it cook for 8-10 minutes on low heat until the fish is flaky and cooked through.
Just before serving, stir in the malunggay leaves and let them wilt for 30 seconds. Taste and adjust seasoning if needed. Serve hot with lots of steamed white rice to soak up that creamy coconut broth.

About UlamDaily

UlamDaily is your go-to resource for authentic Filipino recipes. From classic adobo to regional specialties across Luzon, Visayas, and Mindanao, we bring you tested recipes with step-by-step instructions. Our mission is to preserve and share Filipino culinary traditions with home cooks worldwide.

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