AuthorBiteSizedTake your seafood cravings to the next level with this rich and flavorful Ginataang Crayfish, a proudly local dish that brings together the bold, comforting tastes of the Philippines in one indulgent pot. Imagine tender, juicy crayfish bathing in a creamy coconut sauce, spiced just right with aromatics, turmeric, and chili—each bite a delicious celebration of coastal cooking and native ingredients.
The dish starts with a flavorful sauté of garlic, red onion, and ginger, filling your kitchen with an inviting aroma. A dash of turmeric adds a beautiful golden hue and earthy undertone, laying the groundwork for the star ingredient: gata or coconut cream. Simmered gently with lemongrass, the sauce develops into something deeply fragrant and rich—thickened just enough to cling to every curve of the crayfish.
Once the crayfish hits the pot, it soaks up the creamy, spiced coconut bath, becoming tender and flavorful in just minutes. For an extra kick, siling haba (green chili) and dahon ng sili (chili leaves) are added toward the end, giving the dish a subtle heat and herbal finish that perfectly balances the richness of the sauce. A splash of patis (fish sauce), plus salt and pepper, ties it all together, heightening the natural sweetness of the crayfish and the creamy complexity of the coconut.
Served hot with a generous mound of steamed rice, Ginataang Crayfish is both rustic and comforting—perfect for family lunches, special gatherings, or any day you want to treat yourself to a taste of homegrown indulgence. It’s a dish that invites you to slow down, dig in, and savor the beauty of fresh seafood, local spices, and the magic of gata. One bite and you’ll know—it’s classic Filipino flavor at its best.
In a big saute pan, saute the red onion, garlic and ginger until fragrant. Add the turmeric powder and cook for 2 minutes.
Pour the coconut cream add the lemongrass. Simmer for 5-10 minutes until the sauce slightly thickens.
Add the crayfish and cover for 5 minutes.
Add the chillies and dahon ng sili then cook for another 3 minutes. Season with patis, salt and pepper. Transfer to a serving bowl and served with rice.
Ingredients
Directions
In a big saute pan, saute the red onion, garlic and ginger until fragrant. Add the turmeric powder and cook for 2 minutes.
Pour the coconut cream add the lemongrass. Simmer for 5-10 minutes until the sauce slightly thickens.
Add the crayfish and cover for 5 minutes.
Add the chillies and dahon ng sili then cook for another 3 minutes. Season with patis, salt and pepper. Transfer to a serving bowl and served with rice.
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