Sinanglay Recipe

A dish wherein fish, preferably Tilapia, is wrapped in pechay or mustard leaves and is simmered in rich coconut milk.

Sinanglay na Tilapia Recipe

Ingredients

• 2 pieces medium tilapia, cleaned and scales removed
• 4 pieces wide bok choy (or pechay) leaves
• 4 cloves garlic, chopped
• 1 medium onion, diced
• 2 pieces medium tomatoes, diced
• 1 thumb ginger, chopped
• 3 pieces long green chili
• 1 1/2 cups coconut milk
• 1/2 cup water
• 1 teaspoon salt
  
  

  Cooking Procedure

  1. In a bowl, combine garlic, onion, tomatoes, and ginger then mix.
  2. Stuff the tilapia with the garlic, onion, and ginger mixture.
  3. Wrap the bok choy around the tilapia. I use 2 bok choy leaves to ensure that the entire fish is wrapped.
  4. Secure the bok choy by tying a kitchen twine around the tilapia. (this step is optional)
  5. Arrange the wrapped tilapia in a wide cooking pan then pour-in coconut milk and water. Sprinkle salt, cover, and turn on heat.
  6. Cook the fish in medium heat for 20 minutes.
  7. Turn off heat. Remove the cooking twine and transfer the fish to a serving plate.
  8. Serve hot. Share and enjoy!
  Number of servings (yield): 4