Ginataang Isda (Filipino Fish Stew in Coconut Milk)

Steps

1. 1
   Clean and prepare the round scad, season lightly with Maggi Magic Sarap or salt, and make a slit on the fish for better flavor absorption. Let rest for at least 10 minutes.
2. 2
   Slice eggplant into roughly 2-inch pieces and halve them lengthwise. Brush all sides lightly with oil to prevent oxidation and reduce oil absorption during cooking.
3. 3
   In a non-stick pan on medium-high heat, pan-fry eggplant skin-side up for 2–3 minutes until the bottom is soft and lightly charred, then flip and cook the other side until completely tender. Set aside.
4. 4
   Heat oil thoroughly in a deep pan and use a splatter screen. Fry the seasoned fish until the bottom is golden brown (watch for the oil surface to calm, indicating the fish is ready to flip). Flip and fry the other side until both sides are golden and crispy. Drain on paper towels.
5. 5
   In the same oil, stir-fry ginger slices for about 15 seconds until fragrant, add chopped garlic and brown slightly, then add onion slices and soften until translucent.
6. 6
   Pour in coconut milk and water to adjust richness, then add vinegar. Cover and bring to a boil on high heat, then reduce to low. Let simmer undisturbed for about 3 minutes to allow flavors to meld.
7. 7
   Season with fish sauce and ground black pepper, and optionally add chopped chili for heat. Stir gently to combine.
8. 8
   Add the fried fish and eggplant to the coconut milk broth. Simmer for about 2 more minutes.
9. 9
   Add bok choy and malunggay leaves, spreading them out gently. Cover and simmer on low heat for about 1–1.5 minutes until vegetables are tender.
10. 10
    If the broth is too thick, add water as needed. Taste and adjust seasoning with additional fish sauce or salt if desired. Serve hot with steamed rice.