Sinanglay with Coconut Milk

Ingredients

• 4 tilapia fillets (or any white fish fillets) 4 tilapia fillets (or any white fish fillets)
• 4 large pechay leaves 4 large pechay leaves
• 1 cup coconut milk (240ml) 1 cup coconut milk (240ml)
• 1 cup fish broth (240ml) 1 cup fish broth (240ml)
• 1 tomato, diced 1 tomato, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 1 thumb-sized ginger, julienned 1 thumb-sized ginger, julienned
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 15g (Saturated Fat: 10g)
• Carbohydrates: 8g (Sugar: 3g)
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the diced tomato, chopped onion, julienned ginger, and minced garlic. Season with salt and pepper.
2. 2.
   Lay a pechay leaf on a clean surface and place a fish fillet on top. Spoon a generous amount of the tomato mixture onto the fish.
3. 3.
   Fold the sides of the pechay leaf over the fish, then roll it up tightly to secure the filling. Repeat with the remaining fish fillets and pechay leaves.
4. 4.
   In a large pan, combine the coconut milk and fish broth. Bring to a simmer over medium heat.
5. 5.
   Carefully place the wrapped fish in the pan, making sure they are fully submerged in the liquid.
6. 6.
   Cover the pan and let the fish cook for about 15-20 minutes, or until the fish is cooked through and the flavors have melded together.
7. 7.
   Serve the Sinanglay hot with steamed rice.

Treat your ingredients with care...

• Pechay leaves — Make sure to choose fresh and vibrant pechay leaves. If pechay leaves are not available, you can substitute with spinach leaves or banana leaves for a similar wrapping effect.

Tips & Tricks

• To enhance the flavors, marinate the fish fillets in calamansi juice or lemon juice for 30 minutes before stuffing them.
• If you prefer a spicier version, add a chopped chili pepper to the tomato mixture.
• For a more authentic touch, you can wrap the fish in banana leaves instead of pechay leaves. Just make sure to wilt the banana leaves over an open flame before using them.

Serving advice

Serve the Sinanglay with steamed rice and a side of fresh vegetables or a simple salad. The creamy coconut milk sauce pairs perfectly with the fluffy rice, creating a satisfying and balanced meal.

Presentation advice

Arrange the Sinanglay on a platter, garnished with fresh herbs such as cilantro or parsley. The vibrant green pechay leaves and the white fish will create an eye-catching contrast that will impress your guests.