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.
Servings: 4 Servings
- 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