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

Method12 steps

1. 1

   Step 1: Rub the 4 g Maggi Magic Sarap over the cleaned round scad (5). Let the fish marinate in the refrigerator for 10 minutes.

   Season fish · 10 minUses 5 whole round scad (galunggong), cleaned · 4 g Maggi Magic Sarap

2. 2

   Step 2: Meanwhile, brush the eggplant slices with a little of the single 1 cup oil supply. Heat a pan and pan-fry for about 2 minutes on the first side, until lightly browned.

   Fry eggplant, first side · 2 minUses 2 Chinese eggplants, sliced · A little oil from the 1 cup supply, to brush eggplant

3. 3

   Step 3: Turn the eggplant slices and cook for about 2 minutes on the second side, until lightly browned and tender. Set the cooked eggplant aside.

   Fry eggplant, second side · 2 minUses Eggplant slices, first side cooked

4. 4

   Step 4: Heat the remaining oil from the same 1 cup supply in a wok. Fry the seasoned fish until both sides are golden and crisp and the thickest flesh reaches 145°F (63°C), or is opaque and separates readily with a fork. Lift out the fish and set aside; retain the frying oil for the aromatics.

   Uses Seasoned round scad · Actual oil remaining after brushing eggplant

5. 5

   Step 5: Take about 3 tbsp of the actual oil used to fry the fish and put it in the cooking pan. Sauté the ginger (3), garlic (5) and onion (1) in this recovered oil until the onion softens.

   Uses About 3 tbsp actual recovered fish-frying oil · 3 thumb-sized pieces ginger, julienned · 5 garlic cloves, chopped · 1 onion, thinly sliced

6. 6

   Step 6: Pour in the 2 cups coconut milk and bring the coconut mixture to a boil.

   Uses Sautéed ginger, garlic and onion with recovered oil · 2 cups coconut milk

7. 7

   Step 7: Add the 2 tbsp white vinegar, lower the heat and simmer uncovered for 3 minutes before stirring it through.

   Simmer vinegar · 3 minUses Boiling coconut mixture · 2 tbsp white vinegar

8. 8

   Step 8: Taste the sauce and season with fish sauce and ground black pepper. Add salt only as needed from the listed 2 tsp allowance; taste before adding more.

   Uses Coconut-vinegar sauce · Fish sauce, to taste · Ground black pepper, to taste · Salt as needed from the listed 2 tsp allowance

9. 9

   Step 9: Add the long green pepper (1) and the fried fish to the coconut sauce. Cover and simmer gently for 3 minutes, handling the fish carefully to avoid breaking it.

   Simmer fried fish · 3 minUses Seasoned coconut sauce · Fried round scad · 1 long green pepper

10. 10

    Step 10: Add the baby bok choy (1 bunch), reserved fried eggplant and malunggay leaves (½ cup). Simmer gently for about 2 minutes, until the greens are wilted and tender and the eggplant is hot through.

    Finish vegetables · 2 minUses Fish in coconut sauce with green pepper · 1 bunch baby bok choy · Reserved fried eggplant · ½ cup malunggay leaves

11. 11

    Step 11: Transfer the stew carefully to a serving bowl. Share the five fish and vegetables between 5 people, spooning over the coconut sauce; serve with warm cooked rice as desired.

    Uses Finished coconut fish stew · Cooked rice, to serve

12. 12

    Step 12: Refrigerate any leftovers promptly in a covered container and use within 3–4 days. Reheat leftovers to 165°F (74°C).

    Uses Leftover coconut fish stew