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Filipino snakehead in coconut milk

Filipino snakehead in coconut milk

Main dishes

Fish cooked in coconut milk with chili peppers, garlic, and tomatoes, wrapped in banana leaves. A fragrant and generous Filipino recipe.

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Recipe from Urbano, Yivan000, adapted by Recette de cuisine ·

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Ginataang is a Filipino stew made with coconut milk. In this version, the dalag (a type of lentil) is filled with herbs, then slowly cooked in a creamy sauce.

Ingredients and directions

  • Prep time30 min
  • Cook time35 min
  • Total1 hr 5 min
  • DifficultyMedium
  • Cooking methodMijotage
  • Gluten-free
  • Low lactose

Ingredients

4 people
  • $0.21
  • $0.17
  • $0.27
  • $5.03
  • $1.44
  • $0.80

Directions

  1. Thoroughly clean the fish and make a slit along the back. ≈ 8 min
  2. Keep the whole dalag, in 3 to 4 pieces. ≈ 3 min
  3. Fill the inside with the filling and then brush with salt. ≈ 10 min
  4. Set the fish aside. ≈ 3 min
  5. Combine the onion, pepper, garlic, tomatoes, ginger, and eggs. ≈ 4 min
  6. Add the pepper and the parsley. ≈ 3 min
  7. Season the fish with this mixture, then wrap it in banana leaves. ≈ 10 min
  8. Place the ingredients in the stockpot and pour in the vinegar or calamansi juice. ≈ 3 min
  9. Add water, salt, and coconut milk. ≈ 3 min

Equipment

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Before you start

Ingredients

  • 2 fresh salmon fillets
  • 1 large onion, finely chopped
  • 3 large, finely chopped chili peppers
  • 1/2 cup of vinegar
  • 3 cloves of garlic, crushed
  • 3 tomatoes
  • A pinch of black pepper
  • 1 cup of coconut milk
  • 1 tablespoon of finely chopped ginger
  • 1 tablespoon of fish sauce
  • 2 hard-boiled eggs, sliced

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