Entree: Philippines – Bicol – Sinanglay na Tilapia (Tilapia wrapped in leafy greens and simmered in spicy coconut milk from Bicol)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
- 2 whole tilapia, about 1 lb (450 g) each, cleaned and scaled
- 1 bunch pechay (bok choy), about 10 large leaves, approx. 12 oz (340 g)
- 2 cups (475 ml) coconut milk
- 1 medium onion, sliced, about 6 oz (170 g)
- 6 cloves (18 g) garlic, minced
- 1 inch (2.5 cm) ginger, julienned, about 10 g
- 4 long green chilies (siling haba), halved lengthwise
- 4 bird's eye chilies (siling labuyo) or to taste
- 2 tbsp (30 ml) fish sauce (patis)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) calamansi or lime juice
- 2 stalks green onions, chopped, about 1.5 oz (40 g)
- Salt and freshly ground black pepper
Instructions
1. Rinse and pat dry the tilapia. Season inside and out with salt, pepper and 1 tbsp (15 ml) fish sauce; drizzle the calamansi juice over the fish and rub gently. Stuff each fish cavity with a few julienned ginger pieces, 1 minced garlic clove and a few slices of green onion.
2. Blanch pechay leaves briefly in boiling water just until pliable, drain and pat dry. Wrap each stuffed tilapia in 4–5 pechay leaves to cover the body and secure with toothpicks if needed.
3. In a wide deep skillet or pot, heat the oil over medium heat. Sauté the sliced onion, remaining garlic and remaining ginger until soft and fragrant, about 3–4 minutes.
4. Pour in the coconut milk and bring to a gentle simmer. Add the long green chilies and bird's eye chilies, and season with the remaining 1 tbsp (15 ml) fish sauce. Adjust heat to maintain a gentle simmer.
5. Gently place the wrapped tilapia into the simmering coconut milk. Cook uncovered at a gentle simmer for 12–15 minutes, spooning coconut milk over the fish occasionally, until the fish is cooked through and flakes easily.
6. Taste and adjust seasoning with salt, pepper or additional fish sauce. Carefully transfer the fish to a serving platter, pour the coconut sauce over the top, garnish with chopped green onions, and serve with steamed rice.
