Uploaded July 2025 | Updated September 2026, 2 hours ago

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Learn how to cook Ginataang Isda with Eggplant and Bok Choy, a classic Filipino fish stew simmered in rich and creamy coconut milk. In this recipe, I use round scad (galunggong), eggplants, bok choy, and malunggay leaves to create a comforting ulam that's perfect with warm rice.

I’ll show you step-by-step how to fry the fish, sauté the aromatics, and build flavor using coconut milk, vinegar, and basic pantry seasonings. This dish is simple to make but full of Filipino home-cooked flavor.

📌 Get the full recipe here: panlasangpinoy.com
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Chapters:
00:00 Intro
02:15 Preparing the fish
03:23 Preparing the Eggplant
05:24 Frying the Eggplant
07:08 Frying the Fish
13:12 Sautéing Aromatics
14:18 Cooking in Coconut Milk
15:50 Seasoning the coconut milk mixture
16:36 Adding the fried fish
17:23 Adding Vegetables
18:43 Final Tips
19:41 Tasting
20:45 Outro

Ingredients used:

Round scad (galunggong)
Maggi Magic Sarap
Coconut milk
Chinese eggplants
Bok choy
Malunggay
Ginger, onion, garlic
Vinegar
Cooking oil
Fish sauce and black pepper

#GinataangIsda #PanlasangPinoy #FilipinoRecipes #FishStew #CoconutMilkRecipes #SeafoodRecipe