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How to Cook Ginataang Malunggay With Fried Parrotfish

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

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

Ingredients

Cook Time

Prep timeCook timeReady inYields

5 min

25 min

30 min

2 servings

Ingredients

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

Utensils

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

Instructions

  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

parrotfish

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.

Another Recipe With Coconut Milk

© 2019 Travel Chef

Comments

Travel Chef (author) from Manila on July 05, 2019:

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.

Travel Chef (author) from Manila on July 05, 2019:

Liz,

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.

Liz Westwood from UK on June 12, 2019:

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.

Mary Norton from Ontario, Canada on June 12, 2019:

So healthy. You made me miss these dishes.

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