Sinanglay na Tilapia (Wrapped Tilapia in Coconut Milk)

Dinner, Pescatarian, SeafoodFebruary 29, 2012Comments: 8
PinExt Sinanglay na Tilapia (Wrapped Tilapia in Coconut Milk)
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Sinanglay na tilapia is another authentic Filipino dish, where the fish, in this case, the tilapia, is cooked with coconut milk.  The dish, I believe, has originated in the Bicol region.  The difference in cooking sinanglay with other “ginataan” dishes (dishes cooked with coconut milk) is that with sinanglay the fish is  stuffed with spices and is wrapped with vegetable leaves.  Traditionally, it is wrapped with tanglad (lemon grass leaves).  For my sinanglay, I usually wrap the fish with gabi (taro) leaves but since gabi leaves are not available in Singapore, I used pechay (bok choy) leaves for this recipe.   If mustard leaves are available in your area, you can use that too.

It’s a healthy recipe with just less than 300 kcal (estimate only) per serving.

PS:  If you can get your  hands on fresh coconut milk, I suggest you go with that. Use freshly squeezed coconut milk from 2 coconuts  :-)

This recipe is originally posted in our food blog at http://fresha-licious.blogspot.com (click  Sinanglay na Tilapia)

sinanglay na tilapia by http://fresha-licious.blogspot.com

Sinanglay na Tilapia (Wrapped Tilapia in Coconut Milk)

Ingredients

  • Tilapia, whole - 1 medium
  • Bok Choi (pechay) - 3 to 5 stems (select the ones with wider leaves)
  • Coconut cream (I used Kara) - 200 ml
  • Red Onions, diced - 1 medium
  • Ginger, minced - 1/2 of an inch
  • Garlic, coarsely chopped - 3 large cloves
  • Vinegar - 1 tbsp
  • Green chili
  • Salt and ground black pepper to taste
  • Water 1/4 cup

Instructions

  1. Mix together the ginger, onion, and a dash of salt and pepper. Stuff it inside the cavity of the tilapia.
  2. Wrap the tilapia with the pechay leaves and secure it with a clean thread. Set aside any remaining pechay leaves
  3. In a wok, mix together the coconut cream, water, vinegar, garlic, green chilies, salt and pepper. Place the wrapped tilapia in the middle of the liquid mixture, drench it with the coconut mixture. Bring to a boil..
  4. Add remaining pechay leaves.
  5. Turn the tilapia so that the other side will be submerged in the liquid and let it simmer until the tilapia is cooked. Adjust taste by adding more salt as needed
  6. Makes 3 servings.
http://foodipino.com/2012/02/29/sinanglay-na-tilapia-wrapped-tilapia-in-coconut-milk/
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© 2012, fresha-licious. All rights reserved.

PinExt Sinanglay na Tilapia (Wrapped Tilapia in Coconut Milk)

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Comments: 8

  1. evelyn welch March 9, 2012 at 12:17 pm Reply

    i love this tipalia becuase i all ready eat to my friend party
    very simples cooking dish

  2. lolita krueger June 24, 2012 at 10:07 am Reply

    sarap nman yan,

  3. Mathy Fisher July 1, 2012 at 10:44 am Reply

    I love your website. It has wonderful recipes. I’ve tried some and they came out really delicious. Kudos to this site…keep it coming! Thank you.

  4. boyet September 1, 2012 at 7:37 pm Reply

    thanks to my mother for teaching my ex thai wife how to cook this dish. btw, i think they used pechay baguio as wrapper

  5. yes, Mom! wow, Mom! | irish noble king May 11, 2013 at 11:47 pm Reply

    [...] best kitchen recipes are Laing, Bikol Express and Sinanglay na Tilapia. All of it are local cuisines, an original authentic Filipino dish found in my hometown, Baao, [...]

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