Sinanglay na Tilapia stuffed with onions and tomatoes, wrapped in pechay leaves, and cooked in coconut milk is a Bicolano dish everyone will love. It’s moist, flavorful and best served with steamed rice.
In this recipe, the tilapia is stuffed with a mixture of chopped tomatoes and shallots and wrapped in pechay, mustard or gabi leaves. The prepared fish parcels are then tied together with strips of pandan leaves (this is an affiliate link) and gently cooked in coconut milk and chili peppers. The pandan not only secures the fish but also infuses the sauce with its earthy flavors.
Sinanglay is a rich seafood dish best served with steamed rice. With moist and flavorful fish and a thick coconut sauce with delicious nuances of pandan flavor, get ready to have your hands dirty. 🙂
Sinanglay na Tilapia stuffed with onions and tomatoes, wrapped in pechay leaves, and cooked in coconut milk is a Bicolano dish everyone will love. It's moist, flavorful and best served with steamed rice.
- 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
- 2 cans (13.5 ounces each) 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 under cold running water 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 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.