Sinanglay na Tilapia

One of the favorite fish dish of Bicolanos is "Sinanglay", wherein fish is wrapped in pechay or mustard leaves and is simmered in rich coconut milk. Tilapia is perfect for this. But I prefer not to wrap with leaves, so my daughter will eat it. Fresh Tilapia is always available in the supermarkets. And cooking Sinanglay is very easy. Here's how...

Sinanglay na Tilapia

Ingredients:

2 pcs big tilapia (about 1 kilo)
bunch of pechay
1 1/2 cups coconut milk
2 thumbsized ginger, chopped
4 ripe tomatoes, chopped
8 pcs kamias, chopped
1 onion, chopped
4 cloves garlic, minced
1/4 tsp ground peppercorn
2 siling haba (finger chilis)
2 tsp fish sauce

Procedure:

• Clean the fish. Remove gills, innards and scales ~ or you may have it removed at the supermarket as you buy it. 
• Wash the fish. Drain well. Set aside
• In a bowl, mix together garlic, onion, ginger, kamias, tomatoes, 1/8 tsp ground peppercorn. Insert a spoonful of the mixture inside the slit of the fish (the stomach part) to give a nice flavor to the fish.
• In a pot, put the pechay leaves. then top it with the rest of the mixture from step 3. Add the finger chilis.
• Place the fish on top of it. Then pour the coconut milk, fish sauce, and sprinkle the rest of the ground peppercorn.
• Cover.Cook and simmer over medium heat for about 15 minutes. Adjust the taste, add fish salt if needed.
• Serve with rice. Enjoy!

Note: You can replace fresh kamias with dried kamias, or if not available you may use 3 tbsps calamansi juice  or   1/4 cup tomato sauce.

Linked to:  Food Trip Friday , Petit Chef