Cherry & Dennis Helper Habitat

Filipino Sinanglay na Tilapia

菲律賓椰汁香葉釀羅非魚

Filipino Sinanglay na Tilapia — finished dish

Total time: 55 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Tilapia is stuffed with tomato, onion and ginger, wrapped in mustard leaves and simmered in coconut milk.

01

Ingredients

Main ingredients

2 pieces whole tilapia (about 600 g each)
12 pieces mustard green leaves
250 g tomatoes
150 g onion
600 ml coconut milk

Fish and coconut seasoning

25 g ginger
2 tbsp fish sauce
2 pieces green chilli

Filipino Sinanglay na Tilapia — ingredients

02

Tools

cutting board
knife
large bowl
wide heavy pot
wooden spoon
measuring cup
food thermometer

Filipino Sinanglay na Tilapia — tools

03

Steps

Filipino Sinanglay na Tilapia — Scale and gut the tilapia, remove gills and rinse the cavity

Step 1

Scale and gut the tilapia, remove gills and rinse the cavity

Scale and gut the tilapia, remove gills and rinse the cavity.

Filipino Sinanglay na Tilapia — Score each side twice and dry the fish inside and out

Step 2

Score each side twice and dry the fish inside and out

Score each side twice and dry the fish inside and out.

Filipino Sinanglay na Tilapia — Finely chop tomato, onion and ginger; slice the chilli

Step 3

Finely chop tomato, onion and ginger; slice the chilli

Finely chop tomato, onion and ginger; slice the chilli.

Filipino Sinanglay na Tilapia — Mix tomato, onion, ginger and one tablespoon fish sauce

Step 4

Mix tomato, onion, ginger and one tablespoon fish sauce

Mix tomato, onion, ginger and one tablespoon fish sauce.

Filipino Sinanglay na Tilapia — Fill each fish cavity only three-quarters full

Step 5

Fill each fish cavity only three-quarters full

Fill each fish cavity only three-quarters full.

Filipino Sinanglay na Tilapia — Blanch mustard leaves thirty seconds, cool and dry

Step 6

Blanch mustard leaves thirty seconds, cool and dry

Blanch mustard leaves thirty seconds, cool and dry.

Filipino Sinanglay na Tilapia — Wrap each fish fully in leaves with the seam underneath

Step 7

Wrap each fish fully in leaves with the seam underneath

Wrap each fish fully in leaves with the seam underneath.

Filipino Sinanglay na Tilapia — Lay the wrapped fish in one layer in a wide pot

Step 8

Lay the wrapped fish in one layer in a wide pot

Lay the wrapped fish in one layer in a wide pot.

Filipino Sinanglay na Tilapia — Mix coconut milk, remaining fish sauce and chilli and pour in

Step 9

Mix coconut milk, remaining fish sauce and chilli and pour in

Mix coconut milk, remaining fish sauce and chilli and pour in.

Filipino Sinanglay na Tilapia — Cover and barely simmer fifteen minutes without boiling hard

Step 10

Cover and barely simmer fifteen minutes without boiling hard

Cover and barely simmer fifteen minutes without boiling hard.

Filipino Sinanglay na Tilapia — Spoon sauce over the fish and cook until the thickest part reaches 63°C

Step 11

Spoon sauce over the fish and cook until the thickest part reaches 63°C

Spoon sauce over the fish and cook until the thickest part reaches 63°C.

Filipino Sinanglay na Tilapia — Plate the intact parcels and spoon over lightly reduced coconut sauce

Step 12

Plate the intact parcels and spoon over lightly reduced coconut sauce

Plate the intact parcels and spoon over lightly reduced coconut sauce.

Common mistakes

Unblanched leaves tear and hard-boiled coconut milk splits.

Tips

Fill the fish only three-quarters so the leaf wrap stays closed.