Sinanglay na Tilapia Recipe

Sinanglay na tilapia is a dish that originated from the Bicol region. Tilapia fish is stuffed with fresh tomato, onion, ginger, and garlic, and then cooked in delicious coconut milk.

Sinanglay Recipe


  • 6 pcs tilapia fish
  • 5 pcs tomatoes, minced
  • 3 pcs small onions. minced
  • 1 pc thumb–size ginger, minced
  • 2 pcs bird’s eye chili ( siling labuyo), sliced
  • 1 bundle pechay
  • 3 cups coconut milk
  • Salt to taste

Cooking Instructions:

  1. Gut and wash the tilapia. Rinse well. Create an incision on the back of the tilapia sizable enough to stuff into.
  2. In a bowl, combine the tomatoes, onions, ginger, and siling labuyo. Mix well.
  3. Stuff the tomato mixture into the fish.
  4. Wrap each fish in the pechay leaves.
  5. Place the fish in a shallow pan or skillet. Pour in the coconut milk and allow it to boil.
  6. When it is already boiling, lower the heat and allow it to simmer for half an hour more or until the fish is done. Season with salt if needed.
  7. Serve and enjoy your sinanglay na tilapia!

You might like this recipe too: Pinaputok na Tilapia Recipe