How to Cook Ginataang Dilis (Anchovies in Coconut Milk)
Ginataang dilis is a rich and flavorful Filipino dish where fresh anchovies are wrapped in gabi leaves and slowly simmered in creamy coconut milk with aromatic spices.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Fish Recipe
Cuisine: Filipino
Keyword: anchovies recipe, anchovies with coconut milk, ginataang dilis
Servings: 6 pcs
Calories: 165kcal
Author: Manny
- 1/2 kilo fresh small anchovies dilis
- 1 & 1/2 cups grated young coconut
- 1 pc medium sized onion minced
- 1 tsp. MSG or vetsin
- 3 cloves minced garlic
- 1 Tbsp. ginger minced
- 4 pcs green finger chili pepper siling haba
- 2 Tbsp. salt
- 6 pcs large wilted taro root leaves or gabi leaves
- 1 cup thick coconut milk 1st extract
- 1 cup thin coconut milk 2nd extract
How to cook Ginataang Dilis
Cut off dilis head. Wash and drain. Combine dilis, grated young coconut, onion, garlic, ginger and green pepper (mince or slice pepper if you want it a hot and spicy dish).
Season with salt and MSG.
Wrap 2-3 tablespoons mixture in gabi leaves. Form into squares or rectangles. Tie with a string.
Arrange wrapped mixture in a pan, pour in thin coconut milk.
Cover and let boil for a while then lower heat and simmer until cream is reduced into half.
Add the thick coconut milk. Simmer again until thickens and oil comes out.
Then, it is ready to serve.
Cooking Tips:
Use Fresh Dilis for the Best Flavor
Fresh anchovies make a huge difference in taste and texture, giving the dish a naturally sweet and briny flavor. Always clean the fish thoroughly by removing the heads and draining well to prevent the coconut milk from turning bitter. If fresh anchovies aren't available, opt for high-quality frozen ones and thaw them properly before cooking.
Wrap the Fish Tightly in Gabi Leaves
Securely wrapping the anchovies in gabi leaves helps lock in moisture, keeping the fish tender while infusing a subtle earthy aroma. Make sure the leaves are pliable by briefly passing them over an open flame or soaking them in warm water to prevent tearing. Tightly tying the packets with kitchen string ensures they hold their shape while simmering in the coconut milk.
Simmer Slowly for a Creamy and Rich Sauce
Cooking ginataang dilis over low heat allows the fish to absorb the flavors of the coconut milk, spices, and gabi leaves fully. Start with thin coconut milk to let the flavors meld before adding the thick cream, which creates a luscious, velvety sauce. Letting the dish cook until the coconut oil naturally separates enhances both the texture and taste, making every bite irresistibly creamy. 