Sinanglay na tilapia is a native Filipino fish dish wherein the fish (tilapia) is wrap traditionally in taro leaves cooked with coconut milk. This flavorful Filipino food recipe is a product of great cooking skills and artistry of Bicolanos (people of Bicol, Philippines).
Below is a simple Sinanglay na Tilapia recipe wherein pechay is used to wrap the fish instead of taro leaves.
Sinanglay Na Tilapia Ingredients:
* 2 pieces medium tilapia, cleaned and scales removed
* 2-3 bundles pechay (bok choy)
* 3 cloves garlic, chopped
* 2 medium tomato, chopped
* 1 medium onion, chopped
* 1 thumb ginger, chopped
* 2 cups coconut milk
* 3 pieces long green chili
How To Cook Sinanglay Na Tilapia:
1). Mix together garlic, onion, tomatoes and ginger in a large bowl.
2). Stuff the fish (cleaned and scaled tilapia) with the mixed (tomatoes, garlic, onion and ginger mixture) ingredients.
3). Wrap the tilapia with pechay leaves.
4). Arranged the stuffed and wrapped fish in a cooking pan. Pour the coconut milk. Sprinkle some salt and place the chilies on top. Cover.
5). Cook the fish in medium heat. Let it boil and simmer for 15 up to 20 minutes.
6). Transfer the fish into your preferred serving plate. Serve it while its hot with steamed rice. Enjoy!
Note: Image may vary with the result of this recipe. Image is used for presentation purposes only.
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