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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 is stuffed fish stewed in coconut milk and chili peppers. It's rich, creamy, and delicious with steamed rice.
Prep Time15 mins
Cook Time25 mins
Total Time45 mins
Course: Main Entree
Cuisine: Filipino
Servings: 4 Servings
Calories: 356kcal


  • 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.



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


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