📝 About This Recipe
Hailing from the lush Bicol region of the Philippines, Sinanglay is a masterpiece of coastal soul food where fresh fish is lovingly bundled in leafy greens and poached in a spicy, velvety coconut broth. This dish is a beautiful marriage of textures—the flaky tenderness of the fish, the slight crunch of the pechay, and the creamy heat of the ginger-infused sauce. It is a comforting, aromatic stew that perfectly captures the heart of Filipino regional cooking, celebrating fresh catch and tropical abundance.
🥗 Ingredients
The Fish and Wrap
- 2 large pieces Tilapia (cleaned, scaled, and sliced into halves crosswise)
- 12-16 large pieces Pechay (Bok Choy) Leaves (stems removed or softened, washed thoroughly)
- 2 stalks Lemongrass (Tanglad) (pounded and tied into a knot)
Aromatics for Stuffing
- 3 medium Tomatoes (diced)
- 1 large Red Onion (finely chopped)
- 3 tablespoons Ginger (julienned or finely minced)
- 4 cloves Garlic (minced)
- 3-5 pieces Bird's Eye Chilies (Siling Labuyo) (chopped, adjust to heat preference)
The Coconut Broth
- 2 cups Coconut Milk (Gata) (first press or canned high-quality coconut milk)
- 1/2 cup Coconut Cream (Kakang Gata) (reserved for the final thickening)
- 2 tablespoons Fish Sauce (Patis) (or to taste)
- 1/2 cup Water (to adjust consistency)
- 1 pinch Salt and Black Pepper (to taste)
- 2 pieces Long Green Chilies (Siling Haba) (kept whole for aroma)
👨🍳 Instructions
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1
In a medium bowl, combine the diced tomatoes, chopped onions, ginger, garlic, and bird's eye chilies. Mix well to create the aromatic stuffing.
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2
Season the tilapia pieces lightly with salt and pepper on both sides and inside the cavities.
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3
Stuff the belly of each tilapia piece generously with a portion of the tomato and ginger mixture.
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4
Lay out two large pechay leaves, overlapping them slightly. Place a piece of stuffed fish in the center.
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5
Carefully wrap the leaves around the fish, ensuring it is well-enclosed. You can use kitchen twine to secure the bundles, though if packed tightly in the pan, they usually stay together.
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6
Repeat the process for all fish pieces until all are wrapped and ready.
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7
In a wide, deep pan or a clay pot (palayok), place the knotted lemongrass stalks at the bottom to prevent the fish from sticking and to infuse aroma.
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8
Arrange the wrapped fish bundles neatly on top of the lemongrass.
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9
Pour the 2 cups of coconut milk and 1/2 cup of water into the pan. Add the fish sauce and the remaining stuffing mixture if there is any left.
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10
Cover the pan and bring the liquid to a gentle simmer over medium heat. Do not let it boil vigorously to prevent the coconut milk from curdling.
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11
Add the long green chilies on top. Simmer for about 15-20 minutes, or until the fish is fully cooked through.
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12
Pour in the 1/2 cup of coconut cream (kakang gata). This adds a rich, thick finish to the sauce.
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13
Continue to cook uncovered for another 5 minutes until the sauce has reduced slightly and thickened to your liking.
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14
Taste the sauce and adjust with more fish sauce or salt if necessary. Turn off the heat.
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15
Carefully transfer the bundles to a serving platter and pour the creamy sauce over the top. Serve immediately.
💡 Chef's Tips
Always use fresh ginger; it is the key aromatic that cuts through the richness of the coconut and the 'fishiness' of the tilapia. If your pechay leaves are too stiff to wrap, blanch them in hot water for 30 seconds to make them pliable. Avoid stirring the pot once the fish is simmering to keep the bundles intact and prevent the fish from breaking. For an even richer flavor, use fresh coconut milk squeezed from grated coconut instead of canned versions. If you prefer a thicker sauce, let the coconut milk reduce significantly before adding the final cream.
🍽️ Serving Suggestions
Serve hot over a generous mound of steamed white jasmine rice to soak up the creamy sauce. Pair with a side of 'Atchara' (pickled papaya) to provide a bright, acidic contrast to the rich coconut broth. A cold glass of calamansi juice or iced lemongrass tea complements the spicy notes of the dish perfectly. For a complete Bicolano feast, serve alongside 'Bicol Express' or grilled pork belly (Liempo). Add a few drops of fresh calamansi over the fish just before eating for an extra pop of citrus flavor.