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Sinanglay na Tilapia

by Lalaine Manalo last updated July 18, 2019 posted September 7, 2017 6 Comments

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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.

Sinanglay na Tilapia on white serving plate
Sinanglay na Tilapia

Guys, get ready to rock your taste buds as this stuffed tilipia stewed in coconut milk is full-on flavor! It’s rich, creamy, and spicy; siguradong mapapa-extra rice ka.

tilapia stuffed with diced tomatoes and onions with pechay leaves on the side and a bottle of coconut milk

What is Sinanglay na Tilapia

Sinanglay na tilapia is a popular dish from Bicol, a region known for the heavy use of coconut milk and chili peppers in cooking such as their Bicol Express, gising-gising, and laing.

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, which not only secure the fish but also infuses the sauce with its earthy flavors.

tilapia stuffed with tomatoes and wrapped in pechay leaves to make sinanglay

The wrapped tilapia are arranged in a pan and topped with coconut milk and chili peppers to gently cook until moist and tender and sauce is nicely thickened.

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 taste are just begging for kamayan. 🙂

Sinanglay na Tilapia on white serving plate with a bowl of rice on the side

Looking for more tasty fish recipes? I’ve got you covered!

  • Pinangat na Pampano
  • Bangus sa Tausi
  • Baked Salmon with Tamarind-Mayo Topping
Sinanglay na Tilapia on white serving plate
Print Recipe Leave a Comment
5 from 2 votes

Sinanglay na Tilapia

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.
Prep Time15 mins
Cook Time25 mins
Total Time45 mins
Course: Main Entree
Cuisine: Filipino
Keyword: sinanglay na tilapia
Servings: 4 Servings
Calories: 356kcal
Author: Lalaine Manalo

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Video

Nutrition

Calories: 356kcal | Carbohydrates: 19g | Protein: 26g | Fat: 23g | Saturated Fat: 19g | Cholesterol: 43mg | Sodium: 409mg | Potassium: 1682mg | Fiber: 6g | Sugar: 9g | Vitamin A: 19025IU | Vitamin C: 199.4mg | Calcium: 479mg | Iron: 7.4mg
Tried this recipe? I'd love to see what you made!mention @Kawalingpinoy and hashtag your photo with #kawalingpinoy

 

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Filed Under: Fish and Seafood Tagged With: coconut milk, pechay, tilapia

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Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

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Reader Interactions

Comments

  1. liz says

    January 17, 2018 at 7:36 am

    HI! I want to try this but i dont like Tilpia. What other fish can i use?

    Reply
    • Lalaine says

      January 17, 2018 at 11:28 am

      Pampano will be great here or even mackarel, galunggong and tulingan.

      Reply
  2. Chat says

    July 13, 2014 at 11:14 pm

    hi Lalaine! I made this today. It was a hit with my 8 yr old. No chili peppers and I can’t find pandan leaves so I just used lemon grass. Still, it turned out great. Thanks!

    Reply
    • Lalaine says

      July 16, 2014 at 11:54 pm

      Hello Chat

      Lemongrass sounds like a wonderful substitute. Have to try it next time. Thanks for the tip 🙂

      Reply
  3. Sherwin says

    July 9, 2014 at 6:11 pm

    Wow will try it again, by the way , your BBQ recipe is GREAT. Thanks po

    Reply
    • Lalaine says

      July 11, 2014 at 7:46 am

      You’re welcome, Sherwin. I am glad you liked the BBQ recipe

      Reply

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