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Filipino Ginataang Fish Stew with Spinach and Squash
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Course Main Course
Cuisine Filipino
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound firm white fish fillets, cut into chunks
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 4 cloves garlic, minced
  • 1-inch piece fresh ginger, sliced
  • 2 cups coconut milk
  • 2 cups cubed squash
  • 2 tablespoons fish sauce
  • 3 cups fresh spinach leaves
  • Salt to taste

Instructions
 

  • Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger. Cook for 2 minutes until the onion softens.
  • Pour in the coconut milk and add the cubed squash. Bring the mixture to a gentle simmer. Cook for 10 minutes until the squash turns tender.
  • Add the fish chunks and fish sauce to the pot. Simmer for 5 to 7 minutes until the fish cooks through and flakes easily.
  • Stir in the spinach leaves. Cook for 1 minute until the leaves wilt. Taste and add salt if needed.
  • Remove the pot from heat and serve the stew warm.

Notes

Serve this stew over steamed rice to soak up the broth. Choose firm fish like tilapia or cod so it holds together during simmering. Add the spinach only at the end to keep its bright color and avoid overcooking.
Course: Main Course
Cuisine: Filipino
Equipment: Large Pot, Cutting Board, Knife