Ginataang Hipon is smooth, fiery, and wonderful with steamed rice. This extraordinary Filipino fish dish is set up in minutes and cooks in a solitary skillet!
Ginataang Hipon is a Filipino Recipe that consists of shrimps cooked in coconut milk. This method of cooking is locally referred as “ginataan”, which means “to cook in coconut milk” (gata). Aside from shrimps, other meats, seafood, and vegetables can also be cooked this way. Coconut milk is an awesome ingredient provided that you know the proper way to use it. It can be added as a cold ingredient to shakes and smoothies, while most Filipino desserts (especially rice cakes), calls for it
top viewpoint on ginataang hipon on a white serving platter
Since I revived the ginataang kalabasa at hipon post two or three days earlier, I figured I should give this ginataang hipon a stimulate.
The equation proceeds as before as it was first conveyed on the blog in June 2013; no change to the fixings and rules. Just new photos to give this delectable fish dish better value 🙂
ginataan na hipon with stew peppers in a skillet
In the event that you’re scanning for a basic weeknight dinner that is hard and fast flavor, it can’t get any less troublesome, speedier, and more delectable than shrimp cooked in coconut milk and flavors.
This excellent Filipino dish cooks in a solitary skillet and is set up in minutes yet represents a flavor like you slaved all through the night in the kitchen. That mix of sweet, heavenly shrimp meat and thick, rich coconut sauce with very hot steamed rice will have everyone at the table applauding you excitedly in actuality!
cut onions and garlic and a bowl of rough shrimp on a wooden cutting burden up
Components for Shrimp in Creamy Coconut Milk
Ginataan na Hipon isn’t simply smart and easy to make, yet it moreover uses only a few fixings which you in all probability starting at now have close by.
head-on shrimp-medium to extra tremendous size dependent upon tendency
coconut milk-or use coconut cream (kakang gata) for most noteworthy perfection
cut onions and minced garlic-incorporate these aromatics for an additional layer of flavor
new ginger-decreases the “fishy” edge of the shrimp
Thai bean stew peppers-change the whole as showed by the level of warmth you like
fish sauce-incorporates umami flavor
salt and pepper-assemble the taste with these seasonings shifting
cooking shrimp in coconut milk and peppers
Tips on How to Make Ginataang Hipon
You can doubtlessly strip the shrimp if you like, yet I propose keeping them impeccable for most extraordinary taste and best surface. The heads pass on stacks of flavor and the shells shield the shrimp meat from overcooking.
You can either make this dish with a ton of sauce to spoon over rice or dry until it begins to render fat. In case you lean toward a thicker consistency, reduce the coconut milk to half before adding the shrimp to shield them from overcooking.
Stew the sauce on low warmth and don’t warmth to the point of bubbling to shield it from souring or disengaging.
Make the dish progressively liberal and nutritious by including your determination of vegetables, for instance, spinach, sitaw, kalabasa, eggplant, malunggay, ampalaya or pechay.
shrimp in smooth coconut milk in white serving bowl
Welcome this delightful shrimp in coconut milk for dinner today around night time! Try to have a great deal of steamed rice arranged at siguradong mapapa-extra servings ka. 🙂
Love cooking with coconut milk? Endeavor these ginataang puso nang saging, talong, manok or sigarilyas at kalabasa. Appreciate!
Tips in Cooking Ginataang Hipon
With respect to being a component for guideline dishes, it is endorsed to cook coconut milk for a progressively expanded time until it “about” changes into oil. This is the place it gives out an astoundingly not too bad taste that helps acclaim any dish. New coconut milk (got from as of late ground coconut) is better than the packaged ones.
I simply used canned coconut milk considering openness issues. I understand that various people in tropical countries, even the West coast, endeavor to use canned coconut milk as communicated in our arrangements. If you get the chance to get recently ground coconut, let it full scale. The secret for making a compelling
Ginataang Hipon is real arranging. Guarantee that the garlic and ginger don’t get seared while sauteing. It is furthermore basic to cook the coconut milk until a little oil comes out. This gives out a wonderful flavor that turns out to be emphatically for the sorts of garlic and ginger. Shrimps should not be overcooked, and the chilies should be great.
Heat deep pan in medium high and add cooking oil.
Add ginger, garlic and onion. Saute until golden brown and fragrant.
Add jalapeno peppers and saute for a minute. Remove few pieces and set aside for later.
Add shrimps and stir. Cook for 5 minutes or until color turns pinkish.
Season with salt and ground pepper to taste. Stir.
Add coconut milk and stir. Cover and cook in medium heat for 10 to 15 minutes or until shrimps are fully cooked and sauce thickens.
Transfer in a serving dish and garnish with fried jalapeno.
Serve with steam rice and enjoy.
Ginataang Hipon Recipe
- 1 lb shrimp cleaned
- 2 cups coconut milk
- 2 pieces long green chili sliced
- 2 pieces long red chili or about 6 pieces Thai chili sliced
- 1 tablespoon ginger minced
- 1 medium onion chopped
- 3 teaspoons garlic minced
- 1 1/2 tablespoons fish sauce
- 1/3 teaspoon ground black pepper
- 2 tablespoons cooking oil
Heat oil in a pan
Sauté onion, ginger, and garlic
Add ground black pepper and fish sauce. Cook for 30 seconds.
Pour-in coconut milk. Let boil and reduce to half. Note: this is done by letting coconut milk evaporate by boiling in medium heat in about 20 to 25 minutes.
Put-in shrimps. Cook for 5 to 7 minutes.
Add green and red chilies. Cook for 5 minutes.
Turn-off heat and then transfer to a serving plate
Serve. Share and enjoy!