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Sinanglay na Tilapia on white serving plate
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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


  • 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.



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