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...
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:
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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:
YUmmyyyyy! one of my favorites...anyway, was here for FTF.
What are pechay leaves called in English? And kamias? The Tilapia looks and sounds great! I would really love to try this.
delicious! Im getting a lot of recipe ideas on your blog! thank you so much for sharing this.
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/
wow! I so love this dish! will try to cook it sometime.
Thank you guys for liking it!
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.
Hi Tetcha! I've also tried the simple ginataang tilapia, but adding kamias and tomatoes on it makes it more masarap!
Yum! I love tilapia, especially when it's not fried!
Much ♥,
Pearl
Sassy Chef Recipes and Reviews
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. :)
thanks 4 sharing this receipt i love it.
thanks 4 sharing dis receipt i love it...
thanks 4 sharing dis receipt i love it....lyn autos
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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