​Creamy & Savory GINATAANG SILVER SCABBARD (espada) | Mannie's Version!

Craving a rich, creamy, and deeply comforting Filipino dish? Welcome back to Mannie’s Version! Today, I am leveling up a classic lutong bahay favorite: Ginataang Silver Scabbard (Espada) with Fried Eggplant & Pechay. ​In this recipe, we take the distinct, savory flavor of Espada (Silver Scabbard fish), lightly fry it to lock in the texture, and simmer it in a perfectly seasoned, rich coconut milk broth. To take it to the next level, we’re adding smoky fried eggplants and fresh, crisp pechay for the ultimate balance of textures! ​This is the perfect ulam to pair with a mountain of warm, steaming white rice. Try this version at home and let me know how much you love it! ​INGREDIENTS: ​1 kg Silver Scabbard (Espada) fish, cleaned and sliced ​5 pcs medium Eggplants (Talong), sliced and fried ​2 bunches Pechay, washed and trimmed ​2 cans Coconut Milk (Gata) ​3 pcs Long Green Chili (Siling Haba) ​2 medium Red Onions, chopped ​1½ whole cloves Garlic, crushed ​1 thumb-sized Ginger, sliced into strips 1 tbsp ​Fish sauce (Patis) for umami flavor 1 tbsp Black Pepper powder 1 tbsp Slated Shrimps (Fry) ½ tbsp Iodized Salt to taste 3 tbsp Olive ​Cooking oil for frying ​If you enjoyed Mannie's Version of this Ginataang Espada, please give this video a THUMBS UP, COMMENTS, SHARE it with your fellow foodies, and SUBSCRIBE so you never miss a delicious update! Happy cooking! 🥥🐟 ​#GinataangEspada #SilverScabbard #FilipinoFood #LutongBahay #ManniesVersion #GinataangIsda #FilipinoRecipes #CoconutMilkRecipe #PinoyUlam