Sinanglay Tilapia: Filipino Coconut Milk Fish

Sinanglay na Tilapia — tilapia stuffed with tomatoes and shallots, wrapped in pechay leaves, then gently simmered in coconut milk — is a beloved Bicolano dish that delivers creamy, slightly spicy, and comforting flavors. Moist and aromatic, it pairs perfectly with steamed rice and makes an excellent family dinner.

This version of sinanglay highlights the classic Bicol technique of cooking in coconut milk (ginataan) and combines bright, tangy stuffing with creamy sauce. The recipe is straightforward: clean fresh tilapia, stuff with a fragrant mixture of tomatoes, shallots and ginger, wrap in leafy greens, tie and simmer in coconut milk with chilies. The result is a silky sauce that clings to tender fish and leaves a pleasant heat on the palate.

What is Sinanglay na Tilapia

Sinanglay is a regional Filipino preparation from Bicol, a province renowned for dishes that use coconut milk and chili peppers. In sinanglay, whole fish are stuffed, wrapped, and simmered in coconut milk until the flavors meld and the sauce thickens. The stuffing and wrapping vary by household — common additions include local souring agents or aromatics — but the core idea remains the same: a wrapped, stewed fish in a creamy, savory broth.

Ingredient suggestions

• Fish choice: The recipe uses tilapia, but any firm, meaty whole fish such as pompano or bangus works well. Use the freshest fish you can find and be sure to clean and gut them thoroughly.
• Stuffing: A simple mix of ripe Roma tomatoes, shallots (or red onion), and minced ginger gives balance and fragrance. A pinch of tamarind powder or a little lemon or calamansi juice adds a pleasant tang. Small sour fruits like kamias may be used where available.
• Leaf wrapper: Large leafy greens such as pechay (bok choy), mustard greens, or gabi (taro) leaves are traditional. They keep the stuffing in place and add a subtle vegetal note to the sauce.
• Ties and aromatics: Pandan leaves are traditionally used to tie the parcels and impart a faint, floral, earthy aroma. If unavailable, lemongrass strips or simple kitchen twine are suitable alternatives.
• Coconut milk: Use canned or fresh coconut milk for the sauce. For extra richness, add a little coconut cream or kakang gata toward the end of cooking.
• Chilies: Finger chilies (or siling labuyo/Thai chilies for more heat) provide the characteristic Bicol kick. Adjust to taste.

Cooking steps

1. Prepare the stuffing: Combine diced tomatoes, chopped shallots, minced ginger, and tamarind powder (or lemon/calamansi) in a bowl. Mix gently to meld flavors.
2. Clean the fish well, removing all innards and blood. Pat dry and season inside and out with salt and pepper.
3. Spoon the tomato-shallot mixture into the belly cavity of each fish, distributing evenly.
4. Wrap each stuffed fish with pechay leaves and secure with pandan strips or kitchen twine so the filling stays in place while cooking.
5. Place the wrapped fish in a single layer in a wide, shallow pan. Pour in the coconut milk until the fish are partially submerged. Add finger chilies and adjust seasoning with salt and pepper.
6. Cover and simmer gently over low heat for about 20–25 minutes, or until the fish is cooked through and the sauce has reduced and thickened slightly. Avoid bringing the coconut milk to a rolling boil to prevent curdling.

How to serve and store

• Serve sinanglay hot with steamed white rice to soak up the rich coconut sauce. The dish is ideal for communal or family-style meals where everyone can share the parcels.
• Because the recipe uses coconut milk, refrigerate any leftovers promptly. Allow the dish to cool, transfer to an airtight container, and store in the refrigerator for up to 3 days.
• Reheat gently on the stovetop over low heat to avoid breaking the sauce; short microwave intervals can also be used until heated through.

Recipe details