Ginataang Isda, or fish in coconut milk, is a popular dish in the Philippines that has many regional variations. Here are some of the most common regional variations of Ginataang Isda:
Bicol Region - In the Bicol region, Ginataang Isda is typically cooked with a lot of chili peppers, making it a spicy dish. It also often includes taro leaves, which add a distinct flavor to the dish.
Ilocos Region - In the Ilocos region, Ginataang Isda is often made with bangus (milkfish) and ampalaya (bitter melon). The ampalaya is usually sautéed with onions and tomatoes before being added to the coconut milk.
Visayas Region - In the Visayas region, Ginataang Isda is often made with tangigue (Spanish mackerel) and includes other ingredients such as eggplant, string beans, and squash.
Mindanao Region - In the Mindanao region, Ginataang Isda is typically made with tilapia or catfish and includes ingredients such as ginger, garlic, and onions. It may also include vegetables such as tomatoes, peppers, and bok choy.
These regional variations show how the dish can be adapted to different local ingredients and tastes, making it a versatile and beloved dish throughout the country.