Filipino Catfish in Coconut Milk Recipe

Serves/Makes: 6 - 8


  • 2 pounds catfish fillets
  • 2 tablespoons olive oil
  • 3 garlic cloves, chopped
  • 1/8 cup onions, chopped
  • 5 tablespoons cider vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 bay leaf
  • 1 (20-ounce) can lite coconut milk
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 2 hot red chile peppers, sliced
How to cook Filipino Catfish in Coconut Milk:
  • Wash the catfish and pat dry. Coat a nonstick skillet with cooking spray and brown catfish on both sides. Remove from skillet.
  • Heat olive oil and add garlic and onion. Saute over medium heat until onion is soft. Add the vinegar, soy sauce, bay leaf, and coconut milk. Bring to a boil and cook for 3 to 4 minutes.
  • Add the catfish and chiles. Season with salt and pepper to taste. Simmer for another 2 to 3 minutes to allow flavors to blend.
  • Serve the Ginataang Hito with hot steamed white rice.


The Filipino name for the Catfish in Coconut Milk recipe is Ginataang Hito. This ginataan recipe can be used on any vegetable, combination of vegetables, fish or meat. Ginataang (or guinataan) is a Filipino cooking method that means “cooked in coconut milk”.

This recipe for Filipino Catfish in Coconut Milk serves/makes: 6 - 8

The Filipino Catfish in Coconut Milk (Ginataang Hito) recipe is adopted from The Philippine Cook Book.

Main Ingredient: Catfish (more Catfish recipes)
Preparation Method: Poached/Simmered (more Poached/Simmered recipes)
Cuisine: Filipino (more Filipino recipes)

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