There’s a rolling store that usually visits our community twice a month. It seems random since there are no set schedules on when they will arrive, but they still come, and last week was one of those visits.
I bought a large unripe Papaya from them that weighs around 700 grams. But I do not plan to cook the whole thing in one dish. It’s too big for three people, so I divided it into two.
The first half of it is enough to make a Spicy recipe for Ginataang Papaya with four servings.
And, it is another recipe where we will use the dried Labahita (Surgeonfish) that has enough saltiness to taste the whole dish.
About the second half of the Papaya, I kept it in the fridge for a while, then later made an Atchara Recipe out of it.
Since I mentioned it, click the link if you’re interested to learn how to make a delicious homemade Atchara. 😅
Tools Needed to Cook the Ginataang Papaya
- Frying pan for frying the Labahita
- Saucepan
- Cooking spoon and spatula
- Knife and chopping board
- Measuring spoons and cup
- Your trusted stove
Spicy Ginataang Papaya
Description
Here is a dish cooked in coconut milk that you'll surely love. Partner it with hot rice, we'll make the Ginataang Papaya with Labahita a bit spicy, so you'll enjoy it more.
Spicy Ginataang Papaya Ingredients
Here are the Ingredients for Spicy Ginataang Papaya
Instructions
How to Cook Ginataang Papaya with Labahita
-
Frying and Deboning Labahita for Ginataang Papaya
- Heat the frying pan and add 1 tbsp of canola oil. Fry the dried fish.
- When cooked, please turn off the stove for now. Remove the fish from the pot, and let it cool down on a plate. Don't rush to avoid burning your fingers.
- Debone or remove the Labahita's flesh from its fishbone.
- Set aside the fish's flesh for a while. (Throw the fishbone away.)
-
Cooking the Spicy Ginataang Papaya Recipe
- Heat the saucepan and add 1 tbsp of canola oil.
- Saute ginger, garlic, and onion in that order. Keep in mind to saute garlic to a golden brown and onion to translucent.
- Pour in coconut milk and ½ cup water. Bring to boil and simmer for 1 minute.
- Bring in the sliced Papaya, dried chili, and chili powder. Simmer for 6 minutes or until the Papaya is half-cooked.
- Add the Labahita, ground black pepper, then stir well to distribute all the ingredients. Simmer for 2 minutes.
- Add the Malunggay leaves and simmer for another one more minute.
- The Spicy Ginataang Papaya is now ready.
Servings 4
- Amount Per Serving
- Calories 309kcal
- % Daily Value *
- Total Fat 18.6g29%
- Saturated Fat 13.1g66%
- Sodium 36mg2%
- Potassium 529mg16%
- Total Carbohydrate 35g12%
- Dietary Fiber 6.2g25%
- Sugars 18.6g
- Protein 6.8g14%
- Calcium 28 mg
- Iron 34 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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