Sinanglay na Tilapia

Sinanglay na Tilapia
Sinanglay na Tilapia. Fresh tilapias are always available on most fish market in Metro Manila, means fresh and alive. At times, you run out of ideas how to cook them. Today I would like to share an alternate way of cooking the fish. Sinanglay is a Bikol way of cooking tilapia in coconut milk.

Sinanglay na Tilapia Recipe

The fish is stuffed with chopped onions, tomatoes, ginger, libas leaves, tanglad or lemongrass and wrapped in banana or pechay leaves. Libas or hog plum is a kind of tree, the leaves are use for souring in cooking Bicol dishes like laing and fish. On my version for sinanglay na tilapia for the benefit of Pinoy overseas I use ingredients that are most likely available in most Asian store overseas.

Sinanglay na Tilapia Dish

I also included in the stuffing bagoong alamang or fermented salted krill but this is an option. Here is the recipe.


2 pieces medium size tilapia2-3 bundles pechay2 medium size tomato, chopped
1 medium size onion, chopped
1 thumb size ginger, finely chopped
1 stalk lemon grass, crushed, spilt in halves
1/2 cup bagoong alamang1 tsp. sampalok sinigang mix
3 cups coconut milk powder
1/2 vinegar
2-3 pieces chili

Cooking procedure:

Sinanglay na Tilapia - Cooking Procedure

Ask the fishmonger to remove scales; remove gills and innards of tilapia by making a slit at the back of the fish. Cut also fins and tails. Wash tilapia thoroughly and drain. Rub each tilapia with salt and place in a container with lid. Add in vinegar and keep in the refrigerator to marinate for 15 to 30 minutes. Remove fish form the marinade and drain excess marinade keep aside. In a big bowl mix, chopped tomato, onion, ginger, bagoong alamang, and sampalok sinigang mix. Divide into to portion, stuff each fish with the mixture and tuck in lemongrass. Carefully wrap each fish with pechay leaves and arrange in a pan. Dissolve coconut powder in 2 cups of water and pour over the fish, place chillies on top. Let boil and simmer 15 to 20 minutes or until the sauce is reduced to half. Season with salt to taste if required. Serve hot with a lot of rice.


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