Sinanglay na Tilapia

Sinanglay na Tilapia stuffed with onions and tomatoes, wrapped in pechay leaves, and cooked in coconut milk is a Bicolano dish that’s sure to be a dinner favorite. It’s moist, flavorful, and best served with steamed rice.

Guys, get ready to rock your taste buds, as this stuffed tilapia stewed in coconut milk is a full-on flavor! It’s rich, creamy, and spicy; siguradong mapapa-extra rice ka.

What is Sinanglay na Tilapia

Sinanglay na tilapia is a popular dish from Bicol, a region known for its heavy use of coconut milk and chili peppers in cooking. These include their Bicol Express, gising-gising, and laing.

The tilapia is stuffed with chopped tomatoes and shallots, wrapped in leafy vegetables, and stewed in coconut milk and chili peppers. It cooks slowly until moist and flavorful, and the sauce is nice and thick.

Ingredient suggestions

• The recipe uses tilapia, but any meaty fish, such as golden pompano, will work. For the best taste, use the freshest fish possible. Clean thoroughly, removing all blood and innards.
• The fish is stuffed with tomatoes, shallots, and ginger. Use ripe Roma tomatoes for the juiciest and sweetest flavor. I season the mixture with tamarind powder for a refreshing taste. You can substitute calamansi or lemon juice. You can also add chopped kamias to the mixture for a touch of sourness.
• Wrap the stuffed fish with leafy greens like pechay, mustard, or gabi leaves.
• The pechay leaves are tied using pandan leaves, securing the fish and infusing the sauce with earthy flavors. You can also use lemongrass or kitchen twine.
• The fish is simmered in coconut milk for creaminess. For a richer flavor, you can add coconut cream or kakang gata.
• Finger chili peppers add a kick of spice. For more heat, add a few Thai chili peppers or siling labuyo.

Cooking steps

1. Combine tomatoes, shallots, ginger, and tamarind powder in a bowl until well distributed.
2. Rinse fish and make sure innards are completely removed. Season with salt and pepper to taste and stuff with tomato mixture.
3. Rinse pandan leaves and pat dry. Wrap fish with pechay and tie with pandan to completely secure.
4. Arrange prepared fish parcels in a single layer in a wide pan and add coconut milk.
5. Add chili peppers and season with salt and pepper to taste.
6. Cover and bring to a simmer until the fish is fully cooked and the sauce is thickened and reduced.

How to serve and store

• Sinanglay is a rich seafood dish best served with steamed rice. Get ready to have your hands dirty as the succulent fish, juicy bits of tomatoes and onions, and thick coconut sauce with delicious nuances of pandan are just begging for kamayan.
• Do not keep outside refrigeration for an extended period. Because coconut milk is used, it spoils faster than most foods, especially in warmer weather. Allow to cool completely and transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 3 days.
• Reheat in the microwave at 1 to 2-minute intervals until completely heated.