Ginataang Seafood

Get ready for the ultimate seafood dish! Ginataang Seafood recipe is rich, creamy, and spicy, with a medley of shrimp, crab, mussels, and squid. Delicious with steamed rice for a satisfying lunch or dinner!

Ginataan is a Filipino cooking method where meat, fish, seafood, or vegetables are cooked in coconut milk. It could be savory such as ginataang tuna and ginataang manok, or sweet such as bibingkang malagkit and bibingkoy.

This recipe uses rich harvests from the sea, such as crab, mussels, shrimp, and squid, for a truly special meal. It’s a mouthwatering dish perfect for Sunday lunches or holiday parties!

Ingredient notes

• Aromatics –onion, garlic, and ginger
• Shrimp paste– adds salty, savory flavors. Alternatively, you can use fish sauce.
• Coconut milk– adds richness and creaminess
• Seafood– a combination of crab, mussels, squid, and shrimp
• Finger chili peppers– use Thai chili peppers if you prefer a spicier kick
• Salt and pepper– enhances flavors and adds zing

How to buy and clean crabs

• Push the abdominal or triangular plate; if it’s firm, the crab is meaty. 
• To check if it has a good amount of crab roe or fat, press the pointed sides of the crab. If it gives in, then there is no crab fat. You can also gently lift the apron; if the underneath appears dark, the crab is rich in roe.
• Choose crabs that have dark and matte shells. These crabs are best as they are already mature.
• To clean the crabs, use a brush to scrub the shells of any grit or debris.

How to buy and clean mussels

• When buying fresh mussels, make sure that the shells are tightly shut. 
• For any mussels with open shells, gently tap them on the counter. If they close within a minute, then they are good. 
• Discard any open or broken shells as they are no longer fresh.
• Soak in cold water for about 30 minutes. Use a stiff brush to scrub the shell of any debris, spots, or barnacles.
• To remove the beard or byssal threads, grab it with your thumb and forefinger and tug towards the hinge end of the mussel. You can also use a knife to scrape the beard.

How to choose and clean shrimp

• The shell of the shrimp should be translucent with no blackened edges or spots.
• Shrimp should be firm to the touch. Avoid ones that are limp, slimy, or have detached heads.
• Use a toothpick or skewer to devein shrimp easily. Insert the tip of the stick under the vein in the 2nd joint from the tail. Pull it upwards until the vein is exposed, and then pull it out from the shrimp.

How to choose and clean squid

• Check for clear eyes and moist flesh. If the eyes are opaque, the squid is probably not fresh.
• The tentacles should be firm and full and tend to stick to the body.
• Remove the entrails, beak, and cuttlebone (clear cartilage) from the squid.
• Remove the thin skin membrane and ink sac to keep from darkening the ginataan.

Cooking Tips

• You can add vegetables like squash and string beans to extend the dish and make it more substantial.
• Cook and reduce the coconut milk first before adding the seafood to keep from overcooking. Add them according to what cooks longer.

How to serve and store

• Enjoy ginataang seafood with steamed rice for a filling lunch or dinner.
• Do not keep outside of refrigeration for an extended period as this dish contains coconut milk which spoils rather quickly.
• Cool leftovers completely before storing them. Transfer them to a container with a tight-fitting lid and refrigerate for up to 3 days.