Salmon sa Gata - Fish in Coconut - Instant Pot + Stove-top
Salmon sa Gata - Fish in Coconut is a typical Filipino all-in-one meal of fish and vegetables cooked in coconut milk. The broth is flavored with fresh ginger, garlic , onions and spiked with bird's eye chilies. Vegetable greens are added to the thick coconut broth surrounding the salmon. If you prefer, I also offer the traditional stove-top way of cooking in the procedure below.*Cooking time indicated here is for the Instant Pot. It takes a few minutes longer for cooking stove-top.
Prep Time20 minutesmins
Cook Time7 minutesmins
Total Time27 minutesmins
Course: Dinner, Fish, Lunch, Main Course
Cuisine: American, Asian, Filipino
Keyword: Instant Pot Salmon Coconut Vegetables
Servings: 2people
Calories: 662kcal
Author: Asian in America - Elizabeth Ann Quirino
Equipment
Instant Pot - 6 qt. or 8 qt.
Large sauce pan - for stove-top cooking
Ingredients
3/4poundsalmon fillet
1teaspoonsaltto marinate fish
1teaspoon ground black pepperto marinate fish
2Tablespoonsvegetable oil
2clovesgarlic
1mediumonionchopped
2teaspoonsminced fresh ginger
2wholetomatoessliced in quarters
2Tablespoonspatis (fish sauce)
1cupvegetable brothor water
1 to 2piecessiling labuyo (bird's eye chilies)optional
1cupcoconut milkcanned or fresh
1cupsliced green beanscut into 1-inch pieces
2cupsbaby spinach
1teaspoonsalt
1teaspoonground black pepper
boiled ricefor serving
Instructions
Prepare salmon fillet by marinating it with a teaspoon each of salt and black pepper for 10 to 15 minutes. Set aside.
To cook in the Instant Pot
Click Saute function on the keypad.Add oil to the inside pot. After 1 to 2 minutes, when oil is hot, saute the garlic, onions and fresh ginger.
Add the tomatoes and the patis. Mix ingredients to blend.
Add the salmon fillet. Pour the broth. Add the siling labuyo (bird's eye chilies).Click Cancel to turn off Saute function.
Close and lock the lid in place. Set the steam release valve to a Sealing position.Click Manual and cook on High Pressure for 7 minutes.
When the buzzer sounds to announce cook time is done, do a NPR (natural pressure release) for 5 to 8 minutes, allowing the steam to come down on its own.
When the float pin drops, it is safe to unlock and carefully open the Instant Pot. Add the coconut milk, green beans, and spinach. Season with salt and black pepper. Stir gently to blend everything.
Return the lid and lock in place. Press Keep Warm function for 8 minutes so vegetables cook and coconut milk flavor sets in.Press Cancel to turn off. Unlock and open the lid. Serve dish warm with rice.
To cook on the stove-top
Marinate the fish. In a large saucepan, add the oil. Saute the garlic, onions, ginger, tomatoes and patis (fish sauce). Add the salmon fillet and chilies. Pour the broth. Cover and cook for 12 to 15 minutes.When salmon is cooked completely, pour the coconut milk. Add the green beans and spinach. Season with salt and black pepper. Cover and continue cooking for 8 minutes more for vegetables to cook. Serve warm with rice.
Notes on the Instant Pot
After the initial Saute function, it takes about 17 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multi-cookers/pressure cooker brands, please consult the product manual.