Dish

Sinanglay

Fish in coconut milk

Sinanglay is made by stuffing a fish with a mixture of onions, tomatoes, ginger, and chili peppers. The fish is then wrapped in taro leaves and cooked in coconut milk. The dish is typically served with rice. Sinanglay is a flavorful and spicy dish that is popular in the Bicol region of the Philippines.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Seafood› Fish Dish› Freshwater Fish Dish

Origins and history

The dish is believed to have originated in the Bicol region of the Philippines. It is a popular dish among the Bicolanos and is often served during special occasions.

Dietary considerations

Sinanglay is a gluten-free and dairy-free dish. It is also low-carb and high in protein.

Variations

There are many variations of Sinanglay, with different types of fish and different stuffing ingredients. Some versions also include vegetables like eggplant and okra.

Presentation and garnishing

Sinanglay is traditionally served on a banana leaf with a garnish of sliced chili peppers and chopped cilantro.

Tips & Tricks

To make the dish more flavorful, marinate the fish in vinegar and salt for at least an hour before stuffing it with the mixture of onions, tomatoes, ginger, and chili peppers.