From the recipe collection
Ginataang Dilis
Fresh dilis cooked briefly in gingered coconut milk with chili and malunggay, keeping the small fish intact and the sauce smooth.
- Prep time
- 20 min
- Cook time
- 20–25 min
- Yield
- 4
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Rinse the dilis gently in cold water, drain in a sieve, and pat lightly dry.
- Heat oil over medium-low and cook ginger, onion, and garlic until softened.
- Pour in coconut milk and fish sauce and bring to a gentle simmer.
- Add chili and simmer 3 minutes to flavour the sauce.
- Slide in the dilis and spread them into an even layer without stirring vigorously.
- Simmer 3–5 minutes, until the fish turns opaque.
- Add coconut cream and malunggay and cook 2–3 minutes, until the sauce lightly thickens.
- Finish with pepper, taste before salting, and serve immediately.