Sinanglay na Tilapia gently cooks stuffed fish in coconut milk, pechay, lemongrass, and chilies.
35 minutes · Serves 3
Ingredients for Sinanglay na Tilapia
2 large or 3 medium whole tilapia, cleaned and trimmed
1 large red onion, chopped
1 thumb-sized ginger, finely chopped
3 ripe tomatoes, small diced
4 cloves garlic, minced
1 tsp salt
4–6 pechay leaves
3 lemongrass stalks
1 can coconut milk
3 long green chilies
1 chili labuyo, chopped, optional
How to cook Sinanglay na Tilapia
1.Cut a long incision along each tilapia back through the stomach cavity to create a pocket.
2.Combine onion, tomato, ginger, garlic, and 1/2 teaspoon salt. Stuff the mixture into each fish.
3.Wrap each fish in 2–3 pechay leaves and tie securely with lemongrass.
4.Arrange fish in one layer in a wok or deep skillet. Add coconut milk and chilies, season with remaining salt, cover, and cook over medium-low heat for 15 minutes.
5.Uncover and cook 5 minutes to reduce the liquid, then serve with hot rice.
