Sinanglay na Tilapia Recipe

Sinanglay na tilapia is a dish that originated from Bicol, a region known for its heavy use of coconut milk and chili peppers in cooking. In this recipe, gutted tilapia are stuffed with a mixture of onions, tomatoes and ginger and wrapped with pechay, mustard or gabi leaves. The prepared fish parcels are then tied with strips of pandan and gently cooked in coconut milk spiced with peppers. The pandan not only serves to secure the fish but also infuses the sauce with its earthy flavors. This is definitely a rich seafood dish that calls for mounds of steamed rice as accompaniment. Let’s eat!

Print

Sinanglay na Tilapia

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 Servings

Ingredients

• 2 medium sized tilapia, cleaned, scaled and gutted
• 2 (13.5 ounce each) cans coconut milk
• 2 bunches large pechay leaves, stems trimmed
• 4 (each about 1 foot long) pandan leaves
• 2 large Roma tomatoes, diced
• 4 shallots, peeled and chopped
• 1 thumb-sized ginger, peeled and minced
• 1 teaspoon tamarind powder ( or 1 tablespoon lemon juice)
• 2 finger chili peppers
• salt and pepper to taste

Instructions

1. In a bowl, combine tomatoes, onions, ginger and tamarind powder.
2. Rinse pechay leaves under cold running water and pat dry.
3. Wash fish and make sure innards are completely removed. Season with salt and pepper to taste. Divide tomato-onion mixture and gently spoon into the belly cavity of each fish. Wrapped fish with pechay and tie with pandan leaves to secure leaves and filling.
4. In a flat, wide pan, arrange prepared fish in a single layer. Add coconut milk and chili peppers. Season with salt and pepper to taste. Cover and bring to a simmer. Continue to cook for about 20 to 25 minutes or until tilapia are cooked through and sauce is slightly reduced (it will further reduce as it stands). Serve hot.