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 time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
Rinse fish and make sure innards are completely removed. Season with salt and pepper to taste.
- 2
In a bowl, combine tomatoes, shallots, ginger, and tamarind powder.
- 3
Rinse pandan leaves and pat dry.
- 4
Divide tomato-onion mixture and gently spoon into the belly cavity of each fish.
- 5
Wrap fish with pechay and tie with pandan to completely secure.
- 6
In a wide pan, arrange prepared fish parcels in a single layer.
- 7
Add coconut milk and chili peppers. Season with salt and pepper to taste.
- 8
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.