Ginataang Galunggong

Method

1. Rinse the cleaned fish, drain well, and season lightly with pepper.
2. Heat oil in a wide pan over medium-low heat. Cook ginger, onion, and garlic until softened but not browned.
3. Pour in coconut milk and fish sauce and bring only to a gentle simmer.
4. Arrange the galunggong in a single layer. Spoon coconut milk over the tops, cover partly, and cook 8–10 minutes.
5. Turn the fish once only if needed and simmer until the thickest part is almost opaque.
6. Add coconut cream and chilies. Keep the heat low and simmer uncovered 4–6 minutes, until the sauce lightly coats a spoon.
7. Add the greens and cook just until wilted. Taste the sauce before adding more fish sauce.
8. Rest 3 minutes and serve hot with rice, taking care not to break the fish while lifting it.