Ginataang Papaya (Papaya with coconut milk)
Ginataang Papaya is commonly cooked with coconut milk, dried fish, and green papaya. It is an ideal everyday ulam and one of the best lutong bahay. This recipe came from my mom, and she spiced this dish by using dried fish. It can be daing or sapsap fillets. Dried fish is the best substitute for salt or fish sauce because it is likewise salty when used for cooking. For some people who don’t eat dried salted fish, you can discard the dried fish and just use fish sauce if you wish. Also, meat such as pork or chicken can be added to this dish. However if you are a veggie lover, just stick with papaya. It, nevertheless, makes a healthy and easy lunch or dinner.
- 1/2 medium green papaya, wedges
- 1 small onion chopped
- 3 cloves garlic minced
- 1 thumb size ginger diced
- 2 pcs dried salted fish (daing or sapsap) shredded
- 1 can coconut milk
- Servings: 4
- Time: 40 minutes
- Level: Easy
- Cuisine: Filipino
(4 / 5)
- Peel papaya and slice into serving pieces. Discard the seeds.
- Heat cooking oil in a wok. Saute onion, garlic and ginger until fragrant.
- Pour coconut milk in and bring to a boil.
- Place in papaya. Season pepper. Simmer over low heat, until papaya, is half cooked.
- Add in shredded dried, salted fish and stir. Simmer for few minutes more, until papaya is totally soft. Turn off heat.
- Serve with steamed rice and fried fish. Enjoy!
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