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.
Guys, get ready to rock your taste buds as this stuffed tilapia stewed in coconut milk is a full-on flavor! It’s rich, creamy, and spicy; siguradong mapapa-extra rice ka.
What is Sinanglay na Tilapia
The tilapia is stuffed with a mixture of chopped tomatoes and shallots, wrapped in leafy vegetables, and stewed in coconut milk and chili peppers. It cooks low and slow until moist and flavor, and the sauce is nice and thick.
- You can wrap the stuffed fish with any leafy greens such as pechay, mustard, or gabi leaves.
- The pechay leaves are tied using pandan leaves, securing the fish and infusing the sauce with earthy flavors. You can also use lemongrass or kitchen twine.
- I like to season the tomato stuffing with tamarind powder for a refreshing taste. You can substitute calamansi or lemon juice
Sinanglay is a rich seafood dish best served with steamed rice. Get ready to have your hands dirty as the succulent fish, juicy bits of tomatoes and onions, and thick coconut sauce with delicious nuances of pandan are just begging for kamayan.
- For the best taste, use the freshest fish possible. Clean thoroughly, removing all blood and innards.
- Cook low and slow for a smooth, creamy sauce. Do not allow the coconut milk to boil lest it curdles and separates.
How to store
Due to the use of coconut milk, sinanglay might spoil quicker than most foods, especially in warmer weather. Allow to cool completely and transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 3 days.
- 2 whole tilapia, cleaned, scaled, and gutted
- 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 bunches large pechay leaves, stems trimmed
- 4 (about 1 foot long each) pandan leaves
- 1 can (13.5 ounces) coconut milk
- 2 finger chili peppers
- salt and pepper to taste
- Wash fish and make sure innards are completely removed. Season with salt and pepper to taste.
- In a bowl, combine tomatoes, shallots, ginger, and tamarind powder.
- Rinse pandan leaves and pat dry.
- Divide tomato-onion mixture and gently spoon into the belly cavity of each fish.
- Wrap fish with pechay and tie with pandan to completely secure.
- In a wide pan, arrange prepared fish parcels in a single layer.
- Add coconut milk and chili peppers. Season with salt and pepper to taste.
- Cover and bring to a simmer over low heat. Continue to cook for about 20 to 25 minutes or until fish is cooked through and sauce is reduced. Serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”