Ginataang Spanish Mackerel

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How to make Ginataang Spanish Mackerel

  • Prep time: 20 minutes
  • Cooking time: 15 minutes
  • Yields: Serves 4 with steamed rice


  • 2 ½ lbs. Spanish mackerel, gutted and cleaned, cut into 5 to 6 pcs
  • 1 tsp salt
  • 1 tsp ground pepper
  • 2 tbsp cornstarch
  • cooking oil for frying
  • 1 medium yellow onion, peeled and chopped
  •  2 oz ginger, peeled and cut into thin matchsticks size
  • 5 cloves garlic, minced
  • pinch of annatto powder
  • fish sauce 3 tbsp
  • ground pepper
  • ¼ cup palm vinegar or suka
  • 1 can (14 oz) coconut milk
  • 1 banana pepper, sliced, seeded

Season fish with salt and pepper and toss in cornstarch. Set aside. Heat oil. Fry fish for 5 minutes turning once or until half cooked and skin is brown. Remove from pan. Discard oil. Add 2 tbsp oil into the pan. Saute onion and ginger for 3 minutes. Add garlic and cook for 30 seconds. Add annatto powder. Stir. Add fish sauce. Stir. Add vinegar and coconut milk. Season with ground pepper. Cook over high heat for 5 minutes. Slowly add back fish. Add chili. Simmer for another 3 minutes. Serve with steamed rice.



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