- 4 pieces medium-sized tilapia
- 2 bunches pechay leaves or about 4 pcs. taro leaves
- 4 cloves garlic, minced
- 2 onions, minced
- 1 thumb-sized ginger, grated
- 4 pieces medium-sized tomatoes, diced
- 3 pieces green chili
- 2 cups coconut milk
- 1/2 cup water
- salt and pepper to taste
Sinanglay na Tilapia is a traditional Bicolano dish where the fish is wrapped in Taro (or Pechay) leaves and cooked with coconut milk. The dish is almost similar to it’s Tagalog version Ginataang Tilapia sa Pechay with just tiny variation on its cooking process.
Although Taro leaves is more appropriate, you can use pechay leaves as wrapping when Taro leaves is not available. Here’s how I cook my Sinanglay na Tilapia.
How to cook Sinanglay na Tilapia
- Clean and remove the scales of the Tilapia, then slice the back of the fish to expose the inner side, set aside;
- In a bowl mix the garlic, ginger, tomatoes & onions;
- Stuff the Tilapia with the mix;
- Wrap each fish with Taro (or Pechay) leaves and secure it with kitchen twine;
- Arrange the fish in a pan, then pour coconut milk and water.
- Cover and simmer for 15 minutes or until the fish is cooked then add green chili.
- Adjust seasoning with salt and pepper according to taste then simmer for another minute.
For a spicier taste, add 1 or 2 red chili (Siling Labuyo).
Sinanglay na Tilapia Recipe,