As the only difficult part of this Sinanglay na Tilapia recipe is stuffing and covering the tilapia, everything else is simple as one would only need to drop the Tilapia in the pot and pour in the coconut milk.
Course Main Course
Cuisine Filipino
Keyword Fish, seafood
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 5people
Author Joost Nusselder
Cost $8
Ingredients
3mediumtilapiacleaned and scales removed
4pcsbok choy (or pechay) leaves
4clovesgarlicchopped
1mediumoniondiced
1largetomatodiced
1thumbgingerchopped
3pcslong green chilli(or 1 pc of siling labuyo if you want to make it spicy)
1½cupcoconut milk(medium thick)
1tspsalt
a pinch of Maggi magic sarap to taste
Instructions
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 4 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 the heat.
Cook the fish in medium heat for 20 to 25 minutes.