Ginataang Isda (Fish in Coconut Milk)

Steps

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1. 1
   Season the fresh fish with magic seasoning or salt.
   ▶ ≈0:00
2. 2
   Heat oil in a pan and fry the seasoned fish until golden brown and crispy on all sides. Let the fish rest for about 10 minutes to absorb the seasoning.
   ▶ ≈0:06
3. 3
   Slice the eggplant lengthwise in half. Brush off excess oil and pan-fry on a heated wok for about 2 minutes per side without adding additional oil.
   ▶ ≈0:33
4. 4
   Remove the cooked eggplant and set aside. Drain excess oil from the wok, keeping just enough.
   ▶ ≈0:56
5. 5
   Stir-fry minced ginger for about 30 seconds, then add the garlic and cook until it begins to brown.
   ▶ ≈1:17
6. 6
   Add the onions and continue cooking until they soften.
   ▶ ≈1:36
7. 7
   Pour in the coconut milk and bring to a boil. Add white vinegar and simmer for about 3 minutes on low heat to allow the flavors to infuse into the coconut milk.
   ▶ ≈1:43
8. 8
   Season with fish sauce and black pepper, then add the long green chili peppers and stir well.
   ▶ ≈2:03
9. 9
   Add the fried fish to the coconut milk and cook for about 3 minutes to allow the fish flavor to meld with the broth.
   ▶ ≈2:12
10. 10
    Add the fried eggplant, bok choy or petchay, and moringa leaves. Simmer for about 2 minutes until the vegetables are tender.
    ▶ ≈2:18
11. 11
    Serve immediately and enjoy.
    ▶ ≈2:31