#INTHEKUSINA

02.04.2021

Sustainability and culture are my guiding principles when I’m cooking either at home or at one of my pop-ups and that is why I’m committed to my partnership with MSC Blue Fish, a global non-profit organization dedicated to ending overfishing worldwide. I created a recipe of a filipino-ish Ginataang Hipon for their Healthy Oceans Too cookbook. This savory dish using cold- water shrimp sourced from Ikea is cooked in a creamy coconut milk sauce with miso, ginger and sweet potato served with jasmine rice is the perfect fragrant meal to be enjoyed with people in your pod. To see more recipes of the Healthy Oceans Too cookbook, click on this link Healthy Oceans Too

Ginataang Hipon

Serves 4-6

Preparation Time: 30 minutes

Cook Time: 30 minutes 

1 package (250 g) Sjörapport - peeled cold-water shrimp

2 (13.5 ounce) cans full fat unsweetened coconut milk

¼ cup white miso 

3 tablespoons vegetable oil

2 medium sweet potatoes, cut into ½” pieces

1 green bell peppers, seeded and chopped

1 yellow bell pepper, seeded and chopped

1 small yellow onion, chopped

3 garlic cloves, minced

2 tablespoons fresh ginger, skin peeled and minced

2 fresno chili, seeded and finely chopped

1 bay leaf

5 packed cups spinach

For garnish

3 scallions, trimmed and chopped

Fresh cilantro, chopped

Cooked Jasmine Rice 

Preparation 

Heat the vegetable oil in a dutch oven over medium heat and add sweet potatoes and onions and saute until the sweet potatoes are cooked and the onions are translucent, about 5 minutes. Stir in bell peppers and cook for 2 minutes. Add the garlic, ginger, fresno chili and bay leaf. Continue to cook for an additional 3 minutes and season with salt and pepper. 

Pour in the coconut milk and with a wire whisk stir in white miso until it dissolves into the coconut milk. Reduce the heat to low and bring the sauce to a simmer until it slightly thickens about 5 minutes. Season with salt and pepper to taste.

Add in the peeled cold-water shrimp and let the shrimp warm through, 5 minutes. Check for seasoning. Turn the heat off and stir in spinach and season with salt and pepper to taste. 

Serve with jasmine rice and garnish with chopped scallions and fresh cilantro.