Sinanglay na Tilapia Recipe
Sinanglay na Tilapia is a popular Bicolano dish made by putting tomato mixture into the tipalia’s belly then wrapped in peachy leaves and cooked in coconut milk. It’s so flavorful and best paired with steamed rice
Equipment
- Measuring spoon
- Chopping board and knife
- Mixing bowl and spoon
- Cooking pan/ wok
Ingredients
- 2 whole tilapia, cleaned and scaled
- 2 large tomatoes, chopped
- 1 medium onion, diced
- 1 thumb-sized ginger, minced
- 1 stalk lemongrass, pounded and minced (use 2 inches long, inner layer) -- remove 2-3 outer layers to serve as string and secure pechay leaves in the tilapia
- ¼ teaspoon (or more) salt and pepper
- ¼ teaspoon(or more) ground black pepper
- 2 bunch pechay leaves, stems trimmed
- 400 grams coconut milk
- 4 pieces chilies
Instructions
- Clean fish by removing scales and innards, wash thoroughly and season with salt.
- In a medium bowl, combine tomatoes, garlic, ginger, lemongrass, onion, salt and pepper. Mix until well blended.
- Divide the mixture equally and stuff into the shallow belly of each fish.
- Wrap with pechay leaves and securely tie with a lemongrass stalk (or pandan leaves or kitchen twine).
- In a large cooking pan/wok, place wrapped fish in single layer.
- Pour coconut milk and fish sauce and then add chilies.
- Cover and bring to a simmer over low heat. Cook for about 25-30 minutes or until fish is cooked through and sauce is thickened/reduced.
- Transfer to a serving dish.
- Serve while hot with steamed rice and enjoy!
