Saturday, 18 February 2012

Sinanglay na Tilapia (Wrapped Tilapia in Coconut Milk)








Our main dish for supper should only consist of fish and / or just veggies and no red meat.  Frederick and I agreed on that.  That’s why, last Monday, I cooked Sinanglay na tilapia for supper.  I also cooked beef caldereta for lunch for the following day.  But my husband can’t seem to suppress his cravings for the beef caldereta so he end up eating both dishes.  So long with the diet.  Not my fault.  It's Frederick’s.  He can’t seem to get his appetite under control when he sees food that he likes (evil grin)

You can check Beef Caldereta  for the recipe, meantime, here’s my sinanglay na tilapia.  


Sinanglay na tilapia is another authentic Filipino dish, where the fish, in this case, the tilapia, is cooked with coconut milk.  The dish, I believe, has originated in the Bicol region.  The difference in cooking sinanglay with other “ginataan” dishes (dishes cooked with coconut milk) is that, with sinanglay, the fish is  stuffed with spices and is wrapped with vegetable leaves.  Traditionally, it is wrapped with tanglad (lemon grass leaves).  For my sinanglay, I usually wrap the fish with gabi (taro) leaves but since gabi leaves are not available in Singapore, I used pechay (bok choy) leaves for this recipe .   If mustard leaves are available in your area, you can use that too.

     SINANGLAY NA TILAPIA

Ingredients:

Tilapia, whole - 1 medium
Bok Choi (pechay) - 3 to 5 stems (select the ones with wider leaves)
Coconut cream (I used Kara) - 200 ml
Red Onions, diced - 1 medium
Ginger, minced - 1/2 of an inch
Garlic, coarsely chopped - 3 large cloves
Vinegar - 1 tbsp
Green chilies
Salt and ground black pepper to taste
Water 1/4 cup

PS:  If you can get a hand on fresh coconut milk, I suggest you go with that. Use freshly squeezed coconut milk from 2 coconut fruits :-)


Cooking Procedure:

1. Mix together the ginger, onion, and a dash of salt and pepper. Stuff it inside the cavity of the tilapia.
2. Wrap the tilapia with the pechay leaves and secure it with a clean thread.  Set aside any remaining pechay


3.  In a wok, mix together the coconut cream, water, vinegar, garlic, green chilies, salt and pepper.  Place the wrapped tilapia in the middle of the liquid mixture, drench it with the coconut mixture. Bring to a boil.
4.  Add remaining pechay leaf.
5.  Turn the tilapia so that the other side will be submerged in the liquid and let it simmer until the tilapia is cooked.  Adjust taste by adding salt when necessary

Makes 3 servings.  Below is the estimated nutritional values per serving based on the ingredients used:

Calories          :  294 kcal
Total Fat             :  1.43 g
Cholesterol     :  73.33 mg
Saturated Fat      :  0.68 g
Protein            :  33.10 g
Trans Fat            :  0 g
Sodium           :  604.76 mg
Dietary Fiber       :  0.48 g
Carbohydrate  :  1.17 g
Sugar                  :  4.76 g



 © Fresha-licious (18February2012)

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