Ginataang Asuhos

Ginataang Asuhos
Asuhos is always available here, In fact I already have several recipes of asuhos. Today I bought a kilo of the fish. Ginataang Asuhos is another method that came to my mind. For this recipe I again used coconut powder instead of the fresh one for the reason that fresh coconut is not readily available here, it is also troublesome to prepare fresh coconut milk.

Ginataang Asuhos - Paksiw sa Gata

Using coconut powder is convenient especially for us who most of the times don’t really have enough time to cook. The recipe is simple if you love fish I am sure you would love this dish.


1 kilo big size asuhos
1/2 head garlic, crushed
2 thumb size ginger cut into thin slices
1 medium size onion, sliced
1 tbsp. crushed black pepper
1 1/2 cup coconut powder
1/4 c. vinegar
3-5 pcs. chili
2-3 stalks leeks, cut into 2” length
cooking oil

Cooking procedure:

Ginataang Asuhos - Cooking Procedure

Remove scales, heads and innards of each asuhos. Wash fish thoroughly drain. Dilute coconut powder in 2 cups of water and pour in to a pot. Add in garlic, onion and ginger, bring to a boil and simmer for 5 to 10 minutes or until liquid has reduced to half. Now add in asuhos, arrange side by side, add in vinegar green sili, leeks and crushed black pepper. Season with salt, cover and simmer in a medium heat for another 10 to 15 minutes or until fish are cooked and the liquid is reduce into thick consistency.

See other Asuhos and Dilis Recipe:

Crispy Fried Dilis, Deep Fried Fresh Anchovies
Kinilaw na Dilis
Paksiw na Asuhos
Pritong Asuhos
Ukoy na Dilis

See Other Ginataang Isda Recipe;

Ginataang Galungong with Pechay
Ginataang Tilapia at Pechay
Paksiw sa Gata, Guinataang Tulingan


  1. I believe that fish is the one called smelt here; plenty and small, they usually are fed to pets (brats!) but I did buy some a while back and cooked as pinangat using slow cooker for 1 hour. Sarap!

  2. Hi Manang,
    Most likely they are the same species/family. Now I understand why they are always available here...


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