Ginataang Seafood is a simple but amazingly tasty way to cook seafoods! Crabs, shrimps, and mussels with vegetables simmered in coconut milk with a bit of spiciness.
This is a seafood dish that is particularly fantastic to make in a hurry. Cooking it with coconut milk lets the vegetables and assorted seafoods soak the rich flavors. Add a good amount of chilis for some punch, in a good way of course!
If I’m not making Seafood Salpicao there’s a 101 % chance that ginataang seafood with vegetables is what I’ll be cooking. It is my go to seafood recipe for a medley of crabs, shrimps, and mussels. Creamy with just the right touch of spiciness to entice everyone to the dinner table!
What is Ginataan?
Ginataan is a cooking technique in the Philippines and parts of Asia where coconut cream or coconut milk is used for cooking. It’s not only used for savory dishes but also sweet desserts like ginataang bilo bilo and ginataang mais.
What seafoods to use?
Crabs, mussels, shrimps, and squid works really well for this recipe. You can mix them or make it specific like crabs or shrimps only. You can also make it with or without the vegetables but why not add them for a healthier meal.
Tips when buying crabs
The secret to choosing a good, meaty crab is by pushing the abdominal plate in the underside of a crab. Put some pressure on the triangular plate and if you can feel it compress freely, it’s a crab with little meat. A meaty crab will be compact that there is little or no movement at all when you press its abdomen.
Picking the right mussels
When on the fence whether to use fresh mussels or half-shelled frozen mussels, don’t worry, either will work great. Using frozen mussels is convenient especially if they come in half-shells. I highly suggest though that you thaw and boil the mussels before cooking. Boiling the mussels will make them moist and will not dry up and shrink when cooked.
If you prefer fresh mussels, make sure to buy live mussels, shells should be closed tightly. If you find mussels with open shells, gently tap them on the counter, wait a minute, and see if they close. Discard any mussels that don’t close, or those with chipped or broken shells.
The secret ingredient is always LOVE
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Be prepared to be blown away with this easy yet delicious ginataan recipe! Adieu, MIA
- 500 grams small crabs (boiled)
- 300 grams shrimps (unshelled with head, whiskers removed)
- 300 grams mussels (boiled – half shelled)
- 3 tbsp cooking oil
- 2 cloves garlic (chopped)
- 1 medium onion (sliced)
- 3 tbsp shrimp paste
- 1 medium tomato (sliced)
- 2 pcs bird's eye chili
- 300 grams squash (cubed)
- 200 grams string beans
- 1 ½ cup coconut milk
- ½ cup water
- Heat oil in a large pot over low-medium heat. Sauté onion until translucent then add garlic and sauté until fragrant.
- Add tomatoes and chilis and cook until tomatoes are wilted. Add shrimp paste and stir to incorporate.
- Add string beans, water, and coconut milk. Simmer for a few minutes until beans are soft.
- Tip in the squash and continue cooking until squash are tender. Add shrimps then mix and cook until shrimps turn pinkish-orange in color. Add boiled crabs and mussels and mix to distribute evenly.500 grams small crabs, 300 grams shrimps
- Taste and adjust seasoning according to taste. Serve and enjoy. Bon appetit!