Ginataang Pritong Tilapia

Exploring the rich flavours of Filipino cuisine with a dish that’s crispy, creamy, and oh-so-satisfying. Who can resist this comfort food delight? 🍽️ #FlavorsOfHome #FilipinoFood. Dive into the world of Filipino cuisine with Ginataang Pritong Tilapia, a flavourful dish featuring crispy fried tilapia in a creamy coconut milk sauce.

If you’ve ever experienced the delightful flavours of Filipino cuisine, you’ll know that it’s a journey filled with unique and satisfying dishes. One such culinary gem that holds a special place in my heart is Ginataang Pritong Tilapia. This dish not only brings back cherished memories of my Bicolana grandparents but also highlights the rich and diverse world of ginataan dishes in the Philippines.

Ginataan, which translates to dishes cooked with coconut milk, is a beloved culinary tradition, especially in the Bicol Region. It’s a cooking style that combines creamy coconut milk with various ingredients to create a harmonious blend of flavours, often with a slight kick of heat.

Tilapia, a mild and versatile freshwater fish, serves as the perfect canvas for ginataang creations. In this Ginataang Pritong Tilapia, the fish is marinated, deep-fried until golden and crispy, and then simmered in a luscious coconut milk sauce. The result is a tantalizing fusion of textures and flavours that will leave your taste buds craving for more.

This dish, like many ginataan recipes, is a delightful blend of flavours and textures. The crispy exterior of the fried tilapia complements the creamy and slightly spicy coconut sauce. The tender fish soaks up the richness of the sauce, creating a delectable bite that’s both comforting and satisfying.

To prepare this dish, you’ll marinate tilapia in a combination of spices and then deep-fry it to a perfect crispiness. In a separate pan, the coconut milk sauce is prepared, infused with the flavours of ginger, garlic, and a touch of chili for that signature Bicolano heat. Once the fish is fried, it’s gently immersed in this coconut concoction, allowing it to absorb all the creamy goodness.

Ginataang Pritong Tilapia is a versatile dish that can grace your dining table for any meal. Whether it’s a hearty lunch, a sumptuous dinner, or a special family gathering, this dish is sure to please.

As you indulge in the enchanting flavours of Ginataang Pritong Tilapia, you’ll understand why ginataan dishes hold a special place in the hearts of Filipinos. It’s a testament to the creativity and culinary excellence that this cuisine brings to the world.

So, if you’re ready for a delectable adventure, why not try your hand at preparing Ginataang Pritong Tilapia? It’s a delicious journey through Filipino cuisine that you won’t want to miss.

Stay tuned for more delightful Filipino food adventures, and remember, there’s always room for one more at our table!

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Ginataang Pritong Tilapia

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: Filipino


Dive into the world of Filipino cuisine with Ginataang Pritong Tilapia, a flavourful dish featuring crispy fried tilapia in a creamy coconut milk sauce.


  • 2 large tilapia, cleaned and scaled
  • 2 cups coconut milk
  • 6 cloves garlic, crushed
  • 3 shallots, finely chopped
  • 1 thumb-sized ginger, cut into thin strips
  • 3 long green chilies
  • 2 bird’s eye chilies
  • 1 large bunch of baby bok choy, trimmed
  • oil
  • aalt
  • freshly ground black pepper
  • fish sauce


  1. Prepare the tilapia by making 2-3 slits on both sides of the fish’s body. Season both sides generously with salt and pepper, rubbing it in.
  2. Heat oil for frying in a large pan. Once it reaches 180°C, gently place the tilapia in the pan. Let it cook for 5 minutes on each side using medium heat. When the fish turns golden and crispy, flip it to cook the other side and cook for another 5 minutes. Transfer the fish to a strainer or paper towel to drain excess oil. Set it aside.
  3. Leave about 3 tablespoons of oil in the wok. Sauté the shallots, garlic, and ginger in the hot oil.
  4. Once the shallots become soft, pour in the coconut milk. Let it boil, then cover the pot. Cook for 5 minutes over low to medium heat.
  5. Add the tilapia. Cover and simmer for 12 minutes.
  6. Add the long green chillies and bird’s eye chilies then season with fish sauce and ground black pepper. Stir and cook for 3 more minutes.
  7. Add the baby bok choy. Cover and cook for 1 minute.
  8. Season with fish sauce, taste, and then transfer to a serving plate. Serve hot. Enjoy!


9 Responses

  1. Eha Carr says:

    Beautiful dinner party dish, say for 4 or 6, h with a sauce which appeals! Well I have to get around my personal ‘problem’ that i do not deep fry :) !

  2. That coconut gravy looks so good! The fish pan seared to perfection, Raymund.

  3. I love the sweetness of tilapia, and imagine it’s absolutely fantastic paired with coconut. To make this in the United States, there will need to be a few changes though. We cannot get most fish with skin and heads. Everything is processed to make it easier (less flavorful!). But I still think it could work.

  4. This is a perfectly executed fish dish, and it looks incredible! I don’t think I’ve ever used coconut milk in fish recipes, but I’m intrigued.

  5. Neil says:

    This is an absolute treat for the taste buds! The crispy perfection of fried tilapia paired with the creamy coconut milk sauce creates a comfort food masterpiece. Yummy!

  6. suituapui says:

    I enjoy tilapia just deep fried like that, very nice fish, Just rub with salt and deep fry, Nice steamed too.

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