Sinanglay na Tilapia

Name: Sinanglay na Tilapia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 2 whole tilapia, cleaned, scaled, and gutted; 2 large Roma tomatoes, diced; 4 shallots, peeled and chopped; 1 thumb-sized ginger, peeled and minced; 1 teaspoon tamarind powder or 1 tablespoon lemon juice; 2 bunches large pechay leaves, stems trimmed; 4 (about 1 foot long each) pandan leaves; 1 can (13.5 ounces) coconut milk; 2 finger chili peppers; salt and pepper to taste

Prep 15 min Cook 25 min Serves 4 Source

Ingredients

2 whole tilapia, cleaned, scaled, and gutted
2 large Roma tomatoes, diced
4 shallots, peeled and chopped
1 thumb-sized ginger, peeled and minced
1 teaspoon tamarind powder or 1 tablespoon lemon juice
2 bunches large pechay leaves, stems trimmed
4 (about 1 foot long each) pandan leaves
1 can (13.5 ounces) coconut milk
2 finger chili peppers
salt and pepper to taste

Steps

1
Rinse fish and make sure innards are completely removed. Season with salt and pepper to taste.
2
In a bowl, combine tomatoes, shallots, ginger, and tamarind powder.
3
Rinse pandan leaves and pat dry.
4
Divide tomato-onion mixture and gently spoon into the belly cavity of each fish.
5
Wrap fish with pechay and tie with pandan to completely secure.
6
In a wide pan, arrange prepared fish parcels in a single layer.
7
Add coconut milk and chili peppers. Season with salt and pepper to taste.
8
Cover and bring to a simmer over low heat. Continue to cook for about 20 to 25 minutes or until fish is cooked through and sauce is reduced. Serve hot.