How to Cook Ginataang Malunggay With Fried Parrotfish

Updated on December 9, 2019
dredcuan profile image

I am a chef on a luxury world cruise liner. I love to cook and write recipes that are inspired by foods from all over the world.

Learn how to make ginataang malunggay with fried parrotfish
Learn how to make ginataang malunggay with fried parrotfish | Source

What Is Malunggay? What Is Ginataang?

Malunggay is the Tagalog word for moringa, which is a leafy green vegetable that is cultivated in tropical and subtropical parts of the South Asian region. This vegetable is a common ingredient in Asian cuisine.

Ginataang refers to any dish that is cooked in coconut milk.

Parrotfish are usually found in tropical and subtropical parts of the ocean. This fish helps balance the oceanic ecosystem, as it eats algae and dead corals. Though some people have begun to campaign against the overfishing of this fish, it is still possible to find parrotfish in wet markets in many Asian countries, including Japan and the Philippines.

Let me show you how to cook a simple dish of ginataang malunggay with fried parrotfish.

Ingredients | Source

Cook Time

Prep time: 5 min
Cook time: 25 min
Ready in: 30 min
Yields: 2 servings


For the Ginataang Malunggay:

  • 200 grams moringa leaves, cleaned
  • 25 grams coconut powder
  • 2 tablespoons onion, sliced
  • 1 clove garlic, minced
  • 3/4 litre water
  • salt, to taste
  • pepper, to taste
  • cooking oil, for sauteeing

For the Fried Parrotfish:

  • 250 grams parrotfish, sliced in half
  • salt
  • pepper
  • cooking oil, for frying


For Preparation:

  • 2 large bowls
  • 1 small bowl
  • 1 small plate
  • strainer
  • chopping board
  • knife
  • measuring spoons

For Cooking:

  • frying pan
  • tongs
  • sauteeing pan
  • cooking spoon


  1. Season parrotfish with salt and pepper. Fry each piece. Set aside.
  2. Dilute coconut powder into the water. Set aside.
  3. Heat oil in a wok. Saute onion and garlic.
  4. Add the coconut mixture. Bring to boil.
  5. Add malunggay (moringa leaves), and fried parrotfish.
  6. Season with salt and pepper.
  7. Cook until leaves become wilted.
parrotfish | Source

Tips and Techniques

  1. Use fresh coconut milk rather than coconut powder.
  2. If you are not able to find parrotfish, you may substitute any kind of white fish, such as tilapia.
  3. Add fresh or dried malunggay or moringa leaves.
  4. Allow liquid to boil first before adding any vegetables.

© 2019 Travel Chef


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    • dredcuan profile imageAUTHOR

      Travel Chef 

      12 months ago from Manila

      Hello Mary,

      I really miss this kind of dish too. That's why I make sure I get a chance to cook/eat it whenever I'm on vacation.

    • dredcuan profile imageAUTHOR

      Travel Chef 

      12 months ago from Manila


      You are right. It's pretty hard to find these ingredients in the UK. But you may use spinach and other kind of fish as a substitute.

    • Eurofile profile image

      Liz Westwood 

      13 months ago from UK

      I think I might struggle to get these ingredients in the UK, but it might be possible to substitute others. This is another tasty and well-executed recipe.

    • aesta1 profile image

      Mary Norton 

      13 months ago from Ontario, Canada

      So healthy. You made me miss these dishes.


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