Sinanglay na Tilapia

Stuffed Tilapia wraped in bok choy then cooked in coconut milk.

5 from 1 vote

This Sinanglay na Tilapia recipe is a great way to elevate your simple fish into a creamy and delicious dish that is still easy to make and budget-friendly too. It is a healthy and yummy addition to your daily meal rotation.

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Sinanglay, Sinanglay na Tilapia, Sinanglay recipe, Tilapia recipe

Servings:

Calories: 280kcal

Author: Bebs

Ingredients

2 big or 3 medium whole tilapia gills removed and gutted, scaled, tail and fins trimmed
1 large red onion chopped
1 thumb Ginger chopped finely
3 pieces ripe tomatoes cut into small cubes
4 cloves garlic minced
1 teaspoon salt
4-6 pieces pechay
3 pieces lemongrass
1 can coconut milk
3 pieces long green chili
1 piece chili labuyo chopped - optional

US Customary - Metric

Instructions

Using a knife, make a long incision along the back of the tilapia all through the stomach cavity to create a “pocket”. Set aside.
In a bowl, combine red onion, tomato, ginger, and garlic. Season with (½ teaspoon) salt and mix using hands to combine.
Stuff each fish with the filling then wrap with pechay leaves. You may need 2-3 leaves per piece depending on how large the leaves and fish are. Use the lemon grass to tie around the leaves to secure it in place.
Arrange the wrapped tilapia in a wok or deep skillet in a single layer. Pour in the coconut milk. Add the chilis and season with salt. Cover and cook over medium-low heat for 15 minutes. Remove the cover and cook for another 5 minutes to reduce the liquid.
Transfer to a serving dish. Serve with steaming hot rice.

Nutrition