Ginataang Isda with Eggplant and Bok Choy | Easy Filipino Coconut Milk Fish Stew Recipe

Learn how to cook Ginataang Isda with Eggplant and Bok Choy, a classic Filipino fish stew simmered in rich and creamy coconut milk. In this recipe, I use round scad (galunggong), eggplants, bok choy, and malunggay leaves to create a comforting ulam that's perfect with warm rice. I’ll show you step-by-step how to fry the fish, sauté the aromatics, and build flavor using coconut milk, vinegar, and basic pantry seasonings. This dish is simple to make but full of Filipino home-cooked flavor. 📌 Get the full recipe here: https://panlasangpinoy.com ✅ Don’t forget to like, subscribe, and hit the bell so you won’t miss future recipes! Chapters: 00:00 Intro 02:15 Preparing the fish 03:23 Preparing the Eggplant 05:24 Frying the Eggplant 07:08 Frying the Fish 13:12 Sautéing Aromatics 14:18 Cooking in Coconut Milk 15:50 Seasoning the coconut milk mixture 16:36 Adding the fried fish 17:23 Adding Vegetables 18:43 Final Tips 19:41 Tasting 20:45 Outro Ingredients used: Round scad (galunggong) Maggi Magic Sarap Coconut milk Chinese eggplants Bok choy Malunggay Ginger, onion, garlic Vinegar Cooking oil Fish sauce and black pepper #GinataangIsda #PanlasangPinoy #FilipinoRecipes #FishStew #CoconutMilkRecipes #SeafoodRecipe