Fresh tilapias are always available on most fish markets or even supermarkets here, yes… fresh but not alive as what I always have during my years in Batangas. At times, I run out of ideas how to cook them but today I would like to share an alternate way of cooking the fish which is Sinanglay a kind of cooking tilapia in coconut milk. This dish is somewhat similar to Ginataang Tilapia. However, certain ingredients and procedure differentiates this dish from the later. I’ve known and tasted sinanglay from a Bikolana neighbor I had in Batangas years ago. The fish is stuffed with chopped onions, tomatoes, ginger, garlic and wrapped in pechay leaves. This is also my first time to cook sinanglay, just an experiment if I still remember it right. Here is the recipe:
- 2 pcs. medium tilapia, cleaned and scales removed
- 4 pcs. wide bok choy (or pechay) leaves
- 4 cloves garlic, chopped
- 1 pc. medium onion, diced
- 1 pc. large tomato, diced
- 1 thumb ginger, chopped
- 3 pieces long green chili
- 1 1/2 cups coconut milk (medium thick)
- 1 teaspoon salt
- a pinch of maggi magic sarap to taste
- In a bowl, combine garlic, onion, tomatoes, and ginger then mix.
- Stuff the tilapia with the garlic, onion, and ginger mixture.
- Wrap the pechay around the tilapia. I use 2 pcs. of pechay leaves for each to ensure that the entire fish is wrapped.
- Arranged the wrapped tilapia in a wide cooking pan then pour-in coconut milk. Sprinkle salt and maggi magic sarap, cover, and turn on heat.
- Cook the fish in medium heat for 20 minutes.
- Turn off heat and transfer the fish to a serving plate.
- Serve hot with steamed rice. Share and enjoy!