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Sinanglay na Tilapia

Sinanglay na Tilapia

Sinanglay na Tilapia stuffed with onions and tomatoes, wrapped in pechay leaves, and cooked in coconut milk is a Bicolano dish that's sure to be a dinner favorite. It's moist, flavorful, and best served with steamed rice.

⏱ Prep: 0 min ⏱ Cook: 400 min

Ingredients

  • 2 tilapia, cleaned, scaled, and gutted
  • 2 large Roma tomatoes, diced
  • 4 shallots, peeled and chopped
  • 1 thumb-sized ginger, peeled and minced
  • 1 tsp tamarind powder or 1 tablespoon lemon juice
  • 2 bunch large pechay leaves, stems trimmed
  • 4 (about 1 foot long each) pandan leaves
  • 1 can coconut milk
  • 2 finger chili peppers
  • 0 salt and pepper to taste

Instructions

  1. Rinse fish and make sure innards are completely removed. Add salt and pepper to taste.

  2. Mix tomatoes, shallots, ginger, and tamarind powder.

  3. Rinse pandan leaves and Pat them dry.

  4. Divide tomato-onion mixture and gently spoon into the belly cavity of each fish.

  5. Wrap fish with pechay and tie with pandan to completely secure.

  6. In a wide pan, arrange prepared fish parcels in a single layer.

  7. Mix in coconut milk and chili peppers. Add salt and pepper to taste.

  8. Cover and Bring it to a simmer on low heat. Keep cooking for about 20 to 25 minutes or until fish is cooked through and sauce is reduced. Serve it while it's hot.