Filipino Ginataang Tilapia in Coconut Milk

Ginataan dishes are a cornerstone of Filipino home cooking, and this version keeps things straightforward: tilapia fillets poach gently in a light coconut milk broth built on ginger, garlic, and a little green chili for warmth.

Tilapia is a mild, accessible fish that carries a genuine amount of selenium and protein, which is exactly why fish like this show up so often in thyroid-conscious meal planning. The greens (kangkong or spinach, whichever you can find) go in only for the last couple of minutes, so they wilt rather than cook down into mush or stay raw.

The coconut milk here is the lighter variety rather than full-fat, which keeps the broth silky without being heavy, and a squeeze of calamansi or lime at the table brightens the whole bowl. Serve it with a small portion of steamed rice to soak up the broth.