Ginataang Tilapia

AJI-NO-MOTO® Umami Seasoning


  • 3 Tbsps. (45ml) Cooking oil
  • 1/4 cup (35g) Onion, sliced
  • 2 Tbsps. (20g) Garlic, crushed
  • 1 Tbsp. (10g) Ginger, cut into strips
  • 1 3/4 cups (400ml) Coconut milk
  • 1/4 cup (60ml) Water
  • 1 pc (7g) Green chili
  • 1 pc (3g) Red chili
  • 4 pcs (750g) Tilapia, well-cleaned
  • 1 1/2 Tbsp. (22.5g) Fish sauce
  • 1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
  • 1/8 tsp (0.75g) Black pepper, ground
  • 15 leaves (100g) Pechay


  1. SAUTE. Heat the cooking oil in a cooking pot. Sauté the onion, garlic, and ginger.
  2. BOIL. Once the onion become soft, pour the coconut milk and water into the pot. Mix and add the tilapia. Cover and simmer for 15 minutes. Add the chili peppers.
  3. SEASON. Add AJI-NO-MOTO®, fish sauce and ground black pepper. Cook for 1 minute. Add pechay. Cover and cook for another minute.
  4. SERVE. Transfer to a bowl and serve while hot.

Cooking Tips

When thawing your fish, let it thaw in the fridge overnight. Improper fish handling and defrosting can cause bacterial growth and poor texture. But you can submerge a fish, sealed in a bag, in water if you need to quickly thaw the fish.

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ajinomoto cooking_time  Cooking Time: 15 minutes ajinomoto prep_time  Preparation: 20 minutes ajinomoto servings  Servings: 4 ajinomoto size  Serving size: 1 pc small tilapia, 1/2 cup vegetables and sauce (291 grams)

Products Used

AJI-NO-MOTO® Umami Seasoning Buy Now

Nutrition Facts

Calories per serving (kcal)
Carbohydrates (g)
Proteins (g)
Fat (g)
Dietary Fiber (g)
Calcium (mg)
Iron (mg)
Sodium (mg)

Good to Know Nutrition Facts

Tilapia is a good source of Protein. Getting protein from fish and other seafoods is a good way to get a low-fat source of Protein.

*10% sodium reduced vs. regular recipe


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