"Filipino food is a fusion of different flavours which evolves through various influences like Spanish, American, Chinese and other Asian countries. As we adapted and concocted these dishes it has created diverse flavours that are uniquely Filipino seasoned and spiced by our rich culture".

Saturday, July 16, 2011

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.

14 comments:

Kat-in-the-kitchen said...

YUmmyyyyy! one of my favorites...anyway, was here for FTF.

purabi naha said...

What are pechay leaves called in English? And kamias? The Tilapia looks and sounds great! I would really love to try this.

Alisa said...

delicious! Im getting a lot of recipe ideas on your blog! thank you so much for sharing this.

Tetcha said...

We call this simply as Ginataang Tilapia, but that's without kamias and tomatoes. I should try to cook this fish dish with all of the ingredients you mentioned here. Looks really yummy! Here's my FTF entry: http://www.delightmyappetite.com/2011/07/food-trip-friday-kkk-pinoy-food-revolution/

♥FoodTripFriday♥ said...

wow! I so love this dish! will try to cook it sometime.

PINOY KITCHENETTE said...

Thank you guys for liking it!

PINOY KITCHENETTE said...

Hi Purabi... sorry I forgot to include the pictures of pechay and camias before cooking it.
Pechay is also called pakchoi, it looks like bok choi but the leaves are longer and bigger. And kamias/camias, i cant really find the english term for it, but it is equivalent to bilimbi tree or pickle tree.

PINOY KITCHENETTE said...

Hi Tetcha! I've also tried the simple ginataang tilapia, but adding kamias and tomatoes on it makes it more masarap!

My Sassy Chef said...

Yum! I love tilapia, especially when it's not fried!
Much ♥,
Pearl
Sassy Chef Recipes and Reviews

cheerful said...

one of my dad's menu, he lovs to cooked this minus the tomatoes and kamias...i love to try your recipe if i can find kamias here or just do the basic. thanks for sharing your recipe, craving for one now! i love your site and those foods that you're sharing! visiting from FTF, have a great week. :)

Anonymous said...

thanks 4 sharing this receipt i love it.

Anonymous said...

thanks 4 sharing dis receipt i love it...

Anonymous said...

thanks 4 sharing dis receipt i love it....lyn autos

buy and sell philippines said...

Tilapia one of my favorite fish in Philippines. During my vacation in there this one most tastiest fish in the world..

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