Salmon and Shrimp in Coconut Milk Recipe

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Updated 2021-03-29

A bowl of rice with shrimp, salmon, and veggies in coconut milk.

This is a modified version of Ginataang Mackerel. Instead of mackerel, I used salmon and shrimp for the protein along with napa cabbage, jalapeños, and bell peppers for the veggies. I also used bagoong in this recipe instead of fish sauce.


  • 2 cans of coconut milk
  • 3 cloves garlic minced
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 jalapeño sliced
  • 2 tsp bagoong (use salt if you don’t have any)
  • 1 tsp black pepper
  • 1lb salmon
  • 1lb shrimp
  • ginger cut in strips
  • 1/2 napa cabbage


  1. Sauté onion, garlic, bagoong, and ginger.
  2. Add coconut milk. Bring to a boil for 5 mins.
  3. Lower heat and add salmon, bell pepper, and napa cabbage. Cover the pot and simmer for 5 to 7 mins.
  4. Add shrimp. Wait until it turns pink.
  5. Adjust bagoong (or salt) and black pepper if needed.
  6. Serve with rice.