Kuh Del Rosario's Ginataang Isda (Fish in Coconut Milk)

Coconut milk can be found at the local market, freshly ground from the husk. To extract the milk from the coconut meat, simply soak in a bowl of water for several minutes. You can then squeeze the meat between the palm of your hands and catch the milk in a clean bowl or directly over the pot. 

Kuh Del Rosario's recipe works best when all the ingredients are allowed to simmer in a covered pot with little disturbance. The flavours will seep into the delicate fish and the pumpkin and beans will be soft and rich. Though not quite a traditional recipe, the combination of indigenous ingredients pays respect to true filipino flavours. 

 

4 pieces of white fish (boneless and skinless preferred) 
1 1/2 cups coconut milk
2 stalks of lemongrass
1 teaspoon minced ginger
5 pieces of garlic minced
1 bay leaf
2 small chillies minced
2 small red onions sliced thinly
1/3 cup mung (monggo) beans
1 cup diced pumpkin
Pepper/Salt to taste
1/2 - 1 teaspoon each of rosemary, thyme, paprika, garam masala
2 tablespoon olive oil
1 1/2 cups chicken stock
Salt and pepper to taste

1. In a pan, bloom in olive oil over medium heat: rosemary, thyme, paprika, garam masala, ginger, red oinion, garlic, salt, pepper, chillies

2. After 5 minutes or when all the flavours marry, add the chicken stock, pumpkin, mung beans. You can turn the heat up slightly to get some nice bubbling (simmer) for another 10 minutes. 

3. You can now add te fish, lemongrass, coconut milk and bay leaf.

4. Cover and turn the heat t sustain a low simmer, and not over boil. 

5. Leave alone for 45 minutes. And no peaking. 

6. Serve over a bed of rice. Salt and pepper to taste.

This is a very forgiving recipe. Ingredients can be substitutedand or modified according to diet and availability.