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Ginataang Sitaw at Kalabasa with Fried Tilapia

Ginataang sitaw at kalabasa and crispy fried tilapia served with rice

Difficulty Medium
Time 25 min
Servings 2
Ingredients 10
Steps 8
Ginataang Sitaw at Kalabasa with Fried Tilapia
Filipino Updated 3/28/2023

Ingredients

Measured from the catalog payload.

  • 3 lbs tilapia cleaned and scales removed
  • 45 grams knorr ginataang gulay mix
  • 1 lb calabaza squash sliced
  • 12 string bean cut in 2 inch length pieces
  • 1 onion chopped
  • 4 cloves garlic crushed and chopped
  • 1 1/2 cups water
  • 1 cup cooking oil
  • 3 tablespoons salt
  • ground black pepper

Instructions

8 cooking steps

  1. Prepare the tilapia by washing thoroughly and patting completely dry with paper towels. Rub salt all over the fish, including the cavity. Let it rest for 10 minutes.
  2. Heat cooking oil in a large pan over medium-high heat. Fry the tilapia until golden brown and crispy, about 4-5 minutes per side. Remove from pan and drain on paper towels. Arrange on a serving plate and set aside.
  3. In the same pan (removing excess oil, leaving about 2 tablespoons), sauté garlic and onion until fragrant and translucent.
  4. Add the sliced calabaza squash (kalabasa). Stir-fry for 2 minutes until edges begin to soften.
  5. Add the string beans. Cook while stirring occasionally for 2 minutes.
  6. In a small bowl, dissolve the Knorr Ginataang Gulay Mix in 1 ½ cups water. Pour into the pan with the vegetables. Cover and bring to a boil. Reduce heat and simmer for 5 to 7 minutes until vegetables are tender and the sauce has thickened.
  7. Season with ground black pepper and additional salt to taste.
  8. Serve hot with steamed rice and the fried tilapia on the side.

Catalog details

Useful for browsing and sync.

Main Course, Fish ginataan, tilapia Public recipe Revision 1

Recipe notes

  • Ensure the tilapia is completely dry before frying to achieve crispy skin and prevent oil splatter.
  • You can substitute 1 1/2 cups fresh coconut milk for the Knorr Ginataang Gulay Mix if preferred.
  • Use the remaining oil from frying the fish to sauté the aromatics for added flavor.

Storage notes

  • Store vegetable ginataan and fried fish separately in airtight containers in the refrigerator for up to 2 days.
  • Reheat the ginataan in a pan over medium heat. The fried fish is best consumed immediately but can be reheated in an oven or air fryer to restore crispiness.