Ginataang Salmon (Salmon in Creamy Coconut Milk)
Ginataang Salmon is a quick Filipino salmon recipe with tender fillets simmered in creamy coconut milk with garlic, onion, ginger, and greens. It’s simple, comforting, and very good served with hot rice.
Servings: 3
Calories: 390kcal
Equipment
- Large skillet or sauté pan
- Tongs or fish turner
- Knife
- Cutting board
- measuring cups and spoons
Ingredients
- 3 pieces salmon fillets
- 1 tablespoon oil
- 4 cloves garlic chopped
- 1 small onion chopped
- 1 thumb-size ginger julienned or thinly sliced
- 1 cup full-fat coconut milk
- 2 teaspoon fish sauce plus more to taste
- 2 whole red chili optional
- 2 to 3 baby bok choy halved, or 2 cups spinach
- Salt and pepper to taste
Instructions
- Pat the salmon fillets dry and season both sides with salt and black pepper.3 pieces salmon fillets, Salt and pepper
- Heat the oil in a large skillet over medium-high heat. Sear the salmon for about 2 minutes per side, just until lightly browned. Remove and set aside.1 tablespoon oil, 3 pieces salmon fillets
- In the same pan, lower the heat to medium. Add the garlic and onion, then cook for 2 to 3 minutes until softened. Add the ginger and cook for 1 more minute.4 cloves garlic, 1 small onion, 1 thumb-size ginger
- Pour in the coconut milk. Stir in the fish sauce. Bring to a gentle simmer.1 cup full-fat coconut milk, 2 teaspoon fish sauce
- Return the salmon to the pan. Add the chili, if using. Spoon some sauce over the salmon and simmer gently for 4 to 5 minutes, or until the salmon is cooked through.2 whole red chili
- Add the bok choy or spinach during the last 1 to 2 minutes of cooking. Cover just until wilted.2 to 3 baby bok choy
- Taste the sauce and adjust with more fish sauce if needed. Serve hot with rice.
Notes
- Use full-fat coconut milk for the best texture.
- Do not boil the sauce too hard or the coconut milk may separate.
- Searing the salmon first helps it hold its shape in the sauce.
- Use ¾ cup coconut milk for a thicker sauce or 1 cup for more sauce to spoon over rice.
- Bok choy and spinach both work well here.
- For more heat, slice the chili instead of leaving it whole.
Nutrition
Calories: 390kcal | Carbohydrates: 7g | Protein: 29g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 420mg | Fiber: 1g | Sugar: 2g
