Countryside Cooking: Inihaw Na Pla-Pla Sa Gata

9 months ago

inihaw na pla pla

 Sometimes, the best kind of meals, are made from the simplest ingredientsjust like this grilled fish cooked in coconut milk. Think of it as something you would get from a rural destination: no need to go fancy with your dinner, just good old, no-frills, countryside cooking and to satisfy your cravings.



Makes 5-6 servings


1 ⅔ cups Coconut milk (kakang gata)

2 Tbsps Fish sauce (patis)

⅓ cup White sugar

1 tsp Salt

1 ½ Tbsps Chopped spring onions

1 Siling labuyo, chopped

2 ½ Tbsps Grated ginger

  • Salt and pepper, to taste

2 (300-400g each) Pla-pla, cleaned and scaled

  • Chopped leeks, to garnish
  • Fried garlic cloves, to garnish


  1. In a mixing bowl, mix kakang gata, fish sauce, sugar, salt, spring onions, and chili then stir.
  2. In a clean cheese cloth or strainer, squeeze grated ginger to obtain ginger juice. Mix this with the kakang gata mixture. Set aside.
  3. Prepare a charcoal grill or stove top grill. Line grill with aluminum foil, bigger than the fish. Fold into four sides to make a small rectangular tray.
  4. Place a layer of banana leaves on top of the foil. Turn grill on to high heat. When the banana leaf is hot enough, add pla-pla.
  5. Baste the coconut milk mixture on the pla-pla as it cooks, letting the sauce reduce while cooking.
  6. Cook the fish for around 15 minutes on one side, and then slowly invert fish to cook the other side.
  7. To serve, garnish fish with chopped leeks and top with fried garlic.


Recipe by Chef Kel Zaguirre and Jonathan Zaguirre

Photographed by Mike Cuevas of Studio 100


Looking for simple Filipino dishes? Click on these links:

Taba Ng Talangka With Buttered Rice

Binagoongang Lechon Kawali

Chicken And Bacon Arroz Caldo



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