'Ginataan' is from the root word 'gata' which means coconut milk.
Coconut milk is the liquid that comes from the grated meat of a brown coconut. It should not be confused with coconut water. The colour and rich taste of coconut milk can be attributed to the high oil content. Most of the fat is saturated fat.
Coconut milk is lactose free so can be used as a milk substitute by those with lactose intolerance. It is a popular choice with vegans and makes a great base for smoothies, milkshakes or as a dairy alternative in baking.
It is rich in lauric acid which is converted in the body into a highly beneficial compound called monolaurin, an antiviral and antibacterial that destroys a wide variety of disease causing organisms. It is therefore now thought that consumption of coconut milk may help protect the body from infections and viruses.
Cooking Instruction for Ginataan na Fish with Malunggay Leaves
4 pcs sliced fish (could be tuna, tanguigue and the like)
Grated meat from 1 pc brown coconut
1 malunggay twig
5 cloves garlic minced
1 pc medium onion minced
1 thumb size ginger sliced
1 pc chili minced
1 cup water
1 tsp cooking oil
Salt or fish sauce to taste
How to Cook:
- Add water to grated coconut and squeeze to get the milk (use cheese cloth or just bare hands) Set aside.
- Heat pan and add oil
- Saute ginger, onion and garlic
- Pour in coconut milk
- When starts to boil, add the sliced fish
- Keep it boiling in medium heat while stirring and turning the fish from side to side
- When the coconut milk starts to turn into oil, stir in the malunggay leaves (remove from the twig). Cook for 1-2 min
- Add the chili and salt/fish sauce
Serving size: 4