Rinse 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
Notes
Cook low and slow for a smooth, creamy sauce. Do not allow the coconut milk to boil lest it curdles and separates.