How to Cook Ginataang Malunggay With Fried Parrotfish
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.
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
- cooking oil, for frying
- 2 large bowls
- 1 small bowl
- 1 small plate
- chopping board
- measuring spoons
- frying pan
- sauteeing pan
- cooking spoon
- Season parrotfish with salt and pepper. Fry each piece. Set aside.
- Dilute coconut powder into the water. Set aside.
- Heat oil in a wok. Saute onion and garlic.
- Add the coconut mixture. Bring to boil.
- Add malunggay (moringa leaves), and fried parrotfish.
- Season with salt and pepper.
- Cook until leaves become wilted.
Tips and Techniques
- Use fresh coconut milk rather than coconut powder.
- If you are not able to find parrotfish, you may substitute any kind of white fish, such as tilapia.
- Add fresh or dried malunggay or moringa leaves.
- Allow liquid to boil first before adding any vegetables.
Another Recipe With Coconut Milk
- Ginataang Kalabasa at Sitaw With Crispy Chicken Skin: A Filipino-Inspired Dish
Filipino cuisine offers many flavorful dishes that everyone can enjoy. This is one of my favorites: ginataang kalabasa at sitaw with crispy chicken skin.
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