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Ginataang isda is a more generalized name meaning "fish in coconut milk". It is more common, however, to name the dish based on the type of fish used. The typical fish used in ginataang isda include: ginataang tilapia (), [2] ginataang tambakol (yellowfin tuna), [3] ginataang galunggong (blackfin scad), [4] and ginataang tulingan (skipjack tuna).
Ginataang labong or ginataang tambo is a Filipino vegetable stew made from bamboo shoots in coconut milk and spices with seafood or meat. It is the most common way of preparing bamboo shoots in Philippine cuisine. Ginataang ubod is a variant of the dish made with heart of palm but is otherwise prepared identically. [1] It is a type of ginataan.
Ginataang hipon, for example, refers to shrimp cooked in coconut milk, ginataang gulay to an assortment of vegetables cooked in coconut milk, ginataang alimango is crabs cooked in coconut milk, while ginataang manok is chickens cooked in coconut milk . Coconut milk can also be added to existing dishes, as in ginataang adobo Kare-kare: Tagalog Stew
Various sweet desserts may also simply be called ginataan, especially in the northern Philippines. [1] For example, the Visayan binignit, a soup made with coconut milk, glutinous rice, tubers, tapioca pearls, and sago is simply called ginataan in Tagalog (a shortened form of the proper name, ginataang halo-halo). [10]
Binignit is a Visayan dessert soup from the central Philippines. The dish is traditionally made with glutinous rice cooked in coconut milk with various slices of sabá bananas, taro, ube, and sweet potato, among other ingredients. [1] [2] [3] It is comparable to various dessert guinataán (coconut milk-based) dishes found in other regions such ...
Laing is also a type of ginataan (Filipino dishes cooked in coconut milk), and thus may also be referred to as ginataang laing. Laing is commonly eaten as a vegetable side to complement meat or fish side dishes known as ulam in Filipino , which is normally paired with boiled white rice .
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Ginataang Tilapia or Ginataang Isda is one of these variations. The tilapia is boiled under the katang gata (coconut cream) [20] and vinegar, and mixed with siling labuyo, onion and garlic. The dish differentiates from the Bicol express Tilapia as there is vinegar added into the Ginataang to provide it a more sour flavour. [21]