Sinanglay na Tilapia 💚

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Sinanglay na Tilapia 💚

Sinanglay na Tilapia is a delicious Bicolano dish wherein the tilapia is stuffed with combined ingredients such as tomatoes, onions, garlic, ginger, lemon grass bulb or heart and red chili peppers. It is wrapped in pechay or taro leaves (dahon ng gabi, if available), and cooked in coconut milk. 

          (Click here to watch in Youtube)

Ingredients:

For the fillings:

2 pcs onions diced
6 cloves garlic minced
3 pcs tomatoes diced
1 thumb ginger finely chopped
1 sachet aji ginisa mix
1 tsp salt
1/2 tsp roughly cracked black pepper
2 pcs red chili peppers chopped (optional)
1 salted egg (optional)
1/2 cup of coconut milk's 1st squeeze
3 bulbs of lemon grass (finely sliced and well-crushed)
leaves of lemon grass (will be used to tie the tilapia)

For Cooking:

1 cup of coconut milk's 1st squeeze
1 cup of coconut milk's 2nd squeeze
4 pcs red chili peppers (optional)
3 pcs finger chili peppers (siling haba)
pechay leaves

Preparation:

For the filling:

• Combine the sliced tomatoes, onions, gingers, chili peppers, salt, roughly cracked black pepper and seasoning mix in a bowl. Set aside.

• Slice finely the edible part of the lemon grass. After slicing, pound it. Once the edible part is well-crushed, add to the bowl of the combined ingredients. Add 1/2 cup of coconut milk's 1st squeeze. Mix.

Stuffing the tilapia:

• Stuff the tilapia with the combined ingredients. Do not overfill it with fillings, leave a little space for salted egg. Then put a spoonful of salted egg. Stuff it again with the combined mixture to cover the salted egg.

• Wrap around tilapia with pechay leaves. Tie tightly using lemon grass leaves to secure the combined ingredients inside the tilapia.

Procedure of cooking:

1. Place all the wrapped tilapia in a wide cooking pan. Pour 1 cup of coconut milk's 2nd squeeze. Add finger chili peppers. Cover. Cook over medium-high heat until the 2nd squeeze of the coconut milk reduced.

2. Once the 2nd squeeze of the coconut milk slightly reduced, pour 1 cup of coconut milk's 1st squeeze. Put 4 pieces of red chili peppers. Cover and let it simmer for 10 minutes.

3. After 10 minutes, add the remaining pechay leaves, (more pechay much better). Cover again for 5 minutes until the pechay is wilted. Once the pechay is wilted, turn off the heat. Transfer to a serving plate. Serve and enjoy.

Note:

• Red chili peppers are optional.
• Salted egg is optional too.

• Adding more pechay leaves is optional. 
• We used 3 bulbs of lemon grass, (the edible part) in this recipe. In the video, we only used 1 bulb to show how to slice and pound it before adding to the combined ingredients.
• Do not discard the lemon grass leaves, it will be used later to securely tie the fish.
• Adding salt while cooking this dish is optional, because the fillings are already seasoned with salt and seasoning mix.

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