Ginataang Tamban

Small tamban fish are cooked in coconut milk with mustard greens for a rich, creamy ulam. It is filling for the price and works well without rice if you want a low-carb meal.

Estimated cost: ₱98–₱110

Prep 8 min · Total 28 min · Serves 1

Nutrition per serving: 422 kcal · 37.4 g protein · 5.2 g carbs · 26.8 g fat

Ingredients

• 170g, cleaned tamban
• 100ml coconut milk
• 50g mustasa leaves
• 2 cloves, minced garlic
• 1 tsp, sliced ginger
• 1 tbsp vinegar
• to taste salt
• 1/4 cup water

Steps

1. Place garlic, ginger, vinegar, water, and tamban in a small pan. Bring to a simmer over medium heat without stirring for 3 minutes.
2. Season with salt, then cover and simmer over medium-low heat for 7 minutes until the fish is nearly cooked.
3. Pour in coconut milk around the fish, not directly on top, to avoid breaking it.
4. Lower heat to low and simmer uncovered for 8–10 minutes until the sauce thickens and small coconut oil bubbles appear at the edges.
5. Add mustasa leaves and cook for 1–2 minutes until wilted but still green.
6. Rest for 3 minutes before serving so the coconut sauce clings to the fish.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).