Grilled Tilapia – Kwaling Pinoy

Grilled tilapia Stuffed with onions and tomatoes, wrapped in pachi leaves, and cooked in coconut milk, this is a Bicolano dish that is sure to be a dinner favorite. It’s moist and delicious and is best served with steamed rice.

Guys, get ready to have your taste buds excited, as this stuffed tilapia cooked in coconut milk is full of flavour! It’s rich, creamy and spicy. You will definitely get extra rice.

What is Sinaglay na Tilapia

Sinanglay na tilapia is a popular dish from Bicol, a region known for its extensive use of coconut milk and chili peppers in cooking. These include Bicol Express, Gisin Gisin, and Ling.

Tilapia stuffed with chopped tomatoes and shallots, wrapped in leafy greens, and cooked in coconut milk and chili pepper. Slowly cook until moist and flavorful, and the sauce is nice and thick.

Ingredient suggestions

• The recipe uses tilapia, but any meaty fish, such as golden pompano, will work. For the best taste, use the freshest fish possible. Clean them well, removing all blood and entrails.
• The fish is stuffed with tomatoes, shallots and ginger. Use ripe Roma tomatoes for a sweeter, juicier flavor. Season the mixture with tamarind powder for a refreshing taste. You can substitute calamansi or lemon juice. You can also add chopped cameyas to the mixture for a touch of tartness.
• Wrap the stuffed fish with leafy vegetables like bechai, mustard or gabi leaves.
• The pechay leaves are tied using pandan leaves, to stabilize the fish and impart earthy flavors to the sauce. You can also use lemongrass or kitchen twine.
• The fish is simmered in coconut milk until creamy. For a richer flavour, you can add coconut cream or kakang gata.
• Chili sticks add a touch of spice. For more heat, add a little Thai chili or labuyo.

Cooking steps

1. Combine tomatoes, shallots, ginger, and tamarind powder in a bowl until well distributed.
2. Wash the fish and make sure to remove all of its guts. Season with salt and pepper to taste and stuff with tomato mixture.
3. Rinse the pandan leaves and pat them dry. Wrap the fish with pechai and tie it with pandan to secure it completely.
4. Arrange the prepared fish pieces in a single layer in a wide frying pan and add the coconut milk.
5. Add chili pepper and season with salt and pepper to taste.
6. Cover and simmer until the fish is completely cooked and the sauce has thickened and reduced.

How to apply and store

• Sinanglay is a rich seafood dish best served with steamed rice. Prepare to get your hands dirty as delicious fish, delicious chunks of tomatoes and onions, and a thick coconut sauce with delicious nuances of pandan are just what you need. hand by hand
• Do not keep external refrigeration for a long time. Because coconut milk is used, it spoils faster than most foods, especially in warm weather. Allow to cool completely then transfer to a container with a tight-fitting lid. Store in the refrigerator for up to 3 days.
• Reheat in the microwave in 1- to 2-minute intervals until heated through.

Did you make this? Be sure to leave a comment below and tag me @kawalingpinoy on Facebook and Instagram!

Sinanglay na Tilapia is stuffed fish cooked in coconut milk and chili peppers. It’s rich, creamy and delicious with steamed rice.

Preparation time: 15 minutes minute

Cooking time: 25 minutes minute

Total time: 45 minutes minute

turn: the main entrance

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ingredients

• 2 Whole tilapia fish, cleaned, peeled, and gutted
• 2 Large rum tomatoes, cut into cubes
• 4 Leeks are peeled and chopped
• 1 Thumb-sized ginger, peeled and chopped
• 1 small spoon Tamarind powder or 1 tablespoon lemon juice
• 2 Bunches of large buckeye leaves, stems trimmed
• 4 (about 1 foot long each) pandan leaves
• 1 Can (13.5 oz) coconut milk
• 2 Hot pepper fingers
• Salt and pepper to taste

directions

• Wash the fish and make sure to remove all of its guts. Add salt and pepper to taste.

• In a bowl, mix tomatoes, shallots, ginger and tamarind powder.

• Rinse the pandan leaves and pat them dry.

• Divide the tomato and onion mixture and gently place a spoon into the abdominal cavity of each fish.

• Wrap the fish with pechai and tie it with pandan to secure it completely.

• In a wide frying pan, arrange the prepared fish pieces in a single layer.

• Add coconut milk and chili pepper. Add salt and pepper to taste.

• Cover and simmer over low heat. Continue cooking for 20 to 25 minutes or until the fish is cooked through and the sauce has reduced. Serve hot.

Notes

Cook low and slow to obtain a smooth, creamy sauce. Do not let the coconut milk boil or it will curdle and separate.

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Nutrition information

Calories: 356Calories, Carbohydrates: 19g, protein: 26g, fat: 23g, Saturated fat: 19g, Cholesterol: 43mg, sodium: 409mg, Potassium: 1682mg, Fiber: 6g, sugar: 9g, Vitamin A: 19025international unit, Vitamin C: 199.4mg, Calcium: 479mg, iron: 7.4mg

“This site provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is collected primarily from the USDA Food Composition Database, whenever available, or from other online calculators.