Sinanglay na Tilapia (Bicolano Fish in Coconut Milk)
Sinanglay na Tilapia exemplifies Bicolano culinary mastery through its refined technique of wrapping fresh fish in pechay leaves before slow-cooking in coconut milk. This preparation method seals in moisture while allowing the fish to absorb the complex flavors of its stuffing—a harmonious blend of tomatoes, shallots, and ginger. The dish showcases Filipino regional cooking at its finest, where the natural sweetness of coconut milk balances perfectly with subtle heat from chilies and the earthy notes of pandan leaves, creating a sophisticated yet deeply comforting meal that speaks to both tradition and technique.
Equipment
- Large Kawali or Deep Pan (20-inch diameter) For cooking the fish parcels
- Kitchen Twine or Pandan Leaves For securing the wrapping
- Sharp knife For cleaning fish and chopping ingredients
- Chopping Board Separate boards for fish and vegetables recommended
- Measuring cups and spoons For precise ingredient portions
- Large Bowl For mixing stuffing ingredients
- Tongs For carefully handling the wrapped fish
- Heavy lid To ensure proper steam circulation
Ingredients
For the Fish:
- 2 whole tilapia about 500g each, cleaned and scaled (isda)
- Salt asin and pepper (paminta) to taste
For the Stuffing:
- 2 large Roma tomatoes diced (kamatis)
- 4 shallots peeled and chopped (sibuyas tagalog)
- 1 thumb-sized ginger minced (luya)
- 1 teaspoon tamarind powder sampalok or 1 tablespoon calamansi juice
For Wrapping and Sauce:
- 2 bunches large pechay leaves stems trimmed
- 4 pandan leaves dahon ng pandan, about 1 foot long each
- 1 can 400ml thick coconut milk (kakang gata)
- 2-3 finger chilies siling haba
- Salt and pepper to taste
Instructions
- Start by cleaning your tilapia thoroughly. Remove all scales, innards, and gills, then rinse under cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper.
- Mix together the chopped tomatoes, shallots, and ginger in a bowl. Add the tamarind powder and stir until well combined.
- Fill each fish cavity with the tomato mixture, being careful not to overstuff.
- Wash your pechay leaves and pat them completely dry. Lay out 2-3 leaves slightly overlapping each other.
- Place a stuffed fish in the center of the pechay leaves. Wrap the leaves around the fish, then tie securely with pandan leaves or kitchen twine. Repeat with the second fish.
- Place your wrapped fish parcels in a large pan. Pour in the coconut milk and add the finger chilies. Season with a little more salt and pepper.
- Cover the pan and bring to a gentle simmer over low heat. Never let it boil rapidly - you want just tiny bubbles breaking the surface. Cook for 20-25 minutes.
- You'll know the fish is done when the flesh turns opaque and flakes easily when tested with a fork.
- Let rest for 5 minutes before serving. Place on a serving platter and pour the creamy coconut sauce over the top. Serve hot with steamed rice.
- Remember: Keep the heat low and steady throughout cooking to prevent the coconut milk from curdling. The gentler you cook it, the creamier your sauce will be.
Tips from Lola's Kitchen
- Always choose fresh tilapia with clear eyes and bright red gills
- Remove fish blood completely to prevent bitter taste
- Squeeze excess water from tomatoes to prevent watery sauce
- Never let coconut milk boil to prevent curdling
- Use younger pechay leaves for better wrapping
- Let fish rest 5 minutes before serving to absorb flavors
Nutrition
Calories: 356kcalCarbohydrates: 19gProtein: 26gFat: 23gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gSodium: 409mgPotassium: 84mgFiber: 6gSugar: 2gCalcium: 479mgIron: 7.4mg
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