Sinanglay na Tilapia Recipe: Filipino Fish in Coconut Milk
Sinanglay na Tilapia is a Filipino dish from the Bicol region made with tilapia stuffed with aromatics, wrapped in leafy greens, and simmered in coconut milk.The fish is typically filled with tomatoes, onions, ginger, and garlic, then wrapped in pechay (bok choy) or mustard leaves. Chilies may be added for heat.It’s rich, creamy, and savory, with tender fish and greens—best enjoyed with steamed rice.
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Ingredients
- 2 whole tilapia about 1½ pounds each, scaled, gutted, and gills removed
- 8–12 large bok choy or mustard leaves, enough to wrap the fish
- 2 medium tomatoes diced
- 1 small onion finely chopped
- 4 garlic cloves minced
- 2 tablespoons fresh ginger finely minced
- 1 tablespoon fish sauce plus more to taste
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 27 ounces unsweetened coconut milk 2 cans(13.5 ounces each)
- ½ cup water
- 2–3 whole serrano or long green chilies, optional
- Steamed rice for serving
Instructions
- Pat the tilapia dry. Season the cavities and outsides with the salt and pepper.
- Mix the tomatoes, onion, garlic, and ginger in a bowl. Stuff the mixture into the fish cavities, reserving any extra.
- If the leaves are stiff, dip them in boiling water for about 20 seconds, then drain and cool. Wrap each fish with overlapping leaves and secure loosely with kitchen twine.
- In a wide, deep skillet or shallow pot large enough to hold both fish in one layer, combine the coconut milk, water, fish sauce, and any leftover filling. Bring to a gentle simmer over medium-low heat.
- Carefully lay the wrapped tilapia in the sauce. Add the chilies, if using. Cover and simmer gently for 20–25 minutes, spooning sauce over the fish occasionally. Avoid vigorous boiling or frequent turning, which can break the fish apart.
- The thickest part of the fish should reach 145°F, measured away from the bone, and the flesh should be opaque and separate easily. If needed, cook a few minutes longer.
- Taste the sauce and add more fish sauce if needed. Remove the twine, divide each fish into two servings, and serve with the greens, coconut sauce, and steamed rice. Watch for bones when portioning and eating.
Leave the chilies whole for mild heat, or slit them before cooking for a spicier sauce.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 687kcal (34%)Carbohydrates: 53g (18%)Protein: 31g (62%)Fat: 49g (75%)Saturated Fat: 41g (256%)Polyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 1781mg (77%)Potassium: 4951mg (141%)Fiber: 22g (92%)Sugar: 29g (32%)Vitamin A: 75577IU (1512%)Vitamin C: 772mg (936%)Calcium: 1814mg (181%)Iron: 17mg (94%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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