Saturday, January 25, 2014

Recipe: Sinanglay - A Bicolano Fish Dish

Sinanglay is a usual staple during family dinners at my home in Quezon City. It is a great dish that's enjoyed by even the Manileños because of the soft texture of tilapia combined with the milky and zesty coconut milk and local herbs.

Sinanglay. Apologies for the not-so-professional image here

  • Stuffing:
    • Tomatoes
    • Ginger
    • Onion
    • Pinch of salt and pepper
  • Tilapia, cut open sideways for stuffings, cleaned
  • Bok choy or Pechay
  • Coconut milk
1. Combine all the ingredients for stuffing
Stuffing. A combination of tomatoes, ginger and onions.
2. Fill them into the fish
Filling in the fish
3. Secure the stuffing by wrapping 2-3 pechay pieces around the tilapia
4. Put the wrapped fish, remaining pechay leaves and stuffing on a pan. Add the coconut milk
5. Drizzle with a pinch of salt and pepper to your liking
6. Cook until it simmers or until your fish is well done

Local Bicolanos probably have their own version. This is just how I learned to cook it from my kin, and I must say we love it :)

No comments:

Post a Comment