Ginataang Salmon - Filipino Salmon in Coconut Milk

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This Ginataang Salmon is sure to be a crowd-pleaser! This Filipino fish stew features crispy skinned salmon paired with a sweet coconut sauce and veggies. Serve over rice and enjoy these wonderful flavours from the Philippines!

video recipe

INGREDIENTS

  • 1 fillet of salmon, skin-on
  • 2 Cups squash, diced 1/2 inch thick
  • 1/2 eggplant, diced 1/2 inch thick
  • 2 cups spinach
  • 1/2 medium onion
  • 1 can coconut milk
  • 3 Tbsp olive oil
  • 1 clove of garlic
  • 1 tsp fish sauce
  • 1 tsp apple cider vinegar
  • Salt and pepper, to taste
  • Rice to serve

INSTRUCTIONS

  1. Heat 1 Tbsp of olive oil on medium heat and once hot, add the diced squash and eggplant. Toss well to coat in oil and season with salt and pepper.
  2. Cook the veggies until they have a light sear and have become soft. To help speed up the process, you can add a splash of water and cover the pan with a lid to let the steam cook the veggies.
  3. Set the veggies aside to serve later.
  4. In the same pan, add 1 tsp olive oil. Once hot, add the chopped onions, garlic and chillies. Saute the onions until they have softened.
  5. Add the coconut milk, fish sauce and vinegar. Mix well and bring to a simmer. Reduce the sauce until it has thickened slightly and season with salt to taste.
  6. Once the sauce has thickened, add spinach and cook until the spinach has wilted.
  7. While the sauce is cooking, prepare the salmon by using a sharp knife and descaling the skin side of the salmon.Then cut 2-3 slits on the skin side, about 1/2 inch deep with a sharp knife.
  8. Heat a non stick pan and once hot add 2 Tbsp of the olive oil. Season the salmon on each side with salt and then add to the pan skin side down.
  9. Cook the salmon skin side down 90% of the time, you can see colour change along the side of the fillet.
  10. When the skin has a light golden brown colour and is crispy and the fish is done cooking about 80-90% all the way, flip the fish carefully and cook the top side of the fish for 30 seconds to a minute. Then flip the fish back on the skin side, turn off the heat and leave the fish on the pan while you finish preparing the rest of the dish.
  11. To serve, add a bed a rice on a plant, top with salmon, skin side up. Scatter the veggies around the plate and then finish with a few spoonfuls of sauce. Enjoy!


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