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

Creamy Coconut Milk Fish Stew brings the comforting richness of coconut milk together with fried galunggong, eggplant, bok choy, and malunggay leaves. Every bite is packed with flavor and warmth.

If you love ginataan dishes, this Creamy Coconut Milk Fish Stew is one recipe you’ll want to cook again and again. The combination of fried round scad simmered in coconut milk with eggplant and bok choy creates a satisfying dish that works beautifully for everyday meals. It is rich, savory, and naturally creamy, but still balanced thanks to the mild bitterness of the vegetables and a touch of vinegar. This is one of those dishes I used to enjoy back in the province. And now I still make it at home to relive those familiar flavors.

What is Creamy Coconut Milk Fish Stew?

Creamy Coconut Milk Fish Stew, also known as Ginataang Isda, is a traditional Filipino dish where fish is cooked in coconut milk with vegetables and spices. In this version, round scad (galunggong) is fried to a crisp and then simmered in a flavorful coconut sauce with sautéed aromatics, eggplant, baby bok choy, and malunggay leaves. A splash of vinegar adds depth, while Maggi Magic Sarap enhances the overall flavor.

Ingredients for Creamy Coconut Milk Fish Stew

• Round scad (galunggong) – a flavorful, affordable fish that holds up well when fried and simmered
• Coconut milk – creates a creamy, rich base for the stew
• Baby bok choy – adds freshness and light crunch
• Chinese eggplants – naturally sweet and softens beautifully when cooked
• Malunggay leaves – nutrient-dense and earthy, perfect for adding depth
• Ginger – cuts through the richness and adds a warming aroma
• Onion – builds a savory foundation for the coconut broth
• Garlic – adds bold, aromatic flavor
• White vinegar – balances out the richness of the coconut milk
• Cooking oil – used for pan-frying the eggplant and fish
• Salt – basic seasoning that brings everything together
• Maggi Magic Sarap – enhances umami and deepens the flavor profile
• Fish sauce and ground black pepper – for final seasoning to taste

How to Cook Creamy Coconut Milk Fish Stew

1. Season the fish
   Rub Maggi Magic Sarap evenly over the galunggong. Let it sit for 10 minutes to marinate and absorb flavor.
2. Pan-fry the eggplant
   Slice the eggplants and brush each piece with oil. Heat a pan and cook each side for about 2 minutes or until lightly browned. Set aside.
3. Fry the fish until crisp
   In a wok or deep pan, heat the remaining oil. Fry the marinated fish until both sides are golden and crispy. Remove and set aside.
4. Sauté the aromatics
   Using about 3 tablespoons of the leftover oil, sauté the ginger, garlic, and onion. Cook until the onion softens and turns translucent.
5. Create the coconut broth
   Pour the coconut milk into the pan. Bring it to a boil, then add the vinegar. Let it simmer uncovered for 3 minutes to mellow out the sharpness.
6. Simmer the fish and finish with vegetables
   Season the broth with fish sauce and black pepper. Add the long green pepper and return the fried fish to the pan. Cover and simmer for 3 minutes. Add bok choy, fried eggplant, and malunggay leaves. Cook for 2 more minutes until the vegetables are tender.

Best Ways to Enjoy

Serve this dish hot with a generous portion of steamed white rice. The rich coconut sauce is perfect for spooning over your rice. This stew also pairs nicely with a simple side of sliced green mangoes, tomato, and bagoong alamang (Ensaladang Mangga) or a dipping sauce made with calamansi and fish sauce for an added layer of acidity.

What Makes This Creamy Coconut Milk Fish Stew Stand Out

This version of ginataang isda stands out because of its balance. The crisp fried fish contrasts beautifully with the creamy sauce, while the vegetables bring freshness and texture. The use of Maggi Magic Sarap lifts the entire dish without overpowering the natural flavors of the ingredients. It is humble yet full of depth.

What to Have with It

Frequently Asked Questions

Can I use a different type of fish?

Yes. You can substitute galunggong with tilapia, bangus, or even tanigue. Just make sure to adjust cooking time based on the thickness of the fish.

Can I skip frying the fish?

Frying helps the fish hold its shape and adds flavor, but if you’re avoiding fried food, you can poach the fish directly in the coconut milk.

What if I don’t have malunggay?

You can use spinach or pechay leaves as a substitute. They won’t taste the same but still work well.

Is this dish spicy?

It’s mildly spiced from the long green pepper. You can add chili if you prefer a spicier version.

How can I make the sauce thicker?

Simmer the coconut milk longer before adding the vegetables, or use coconut cream instead of regular coconut milk.

Watch How to Cook Fish Stew in Coconut Milk

This is the kind of dish I go back to when I want something comforting and flavorful. It brings me back to those quiet lunches at home with warm rice and a simple ginataang isda. The crisp fish, rich coconut milk, and fresh vegetables always hit the spot. If you have some galunggong and coconut milk sitting in your kitchen, this is your sign to cook something special.