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Stuffed Tilapia Wrapped in Cos Lettuce (Sinanglay Recipe)

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Description

Sinanglay is stuffed tilapia traditionally wrapped in green bok choi. Cos lettuce happens to be a good substitute in wrapping even big tilapia fish, so I’m using lettuce for this dish.

Ingredients

  • 1 whole (up To 1 Kilo) Tilapia, Cut Open In Half But Not All The Way Through
  • 1 head Garlic, Crushed And Chopped
  • 2 whole Red Onions, Cut Thinly
  • 4 whole Red Tomatoes, Cut Into Big Pieces
  • ⅓ cups Ginger, Cut Into Thin Strips
  • 2 bunches Parsley, Chopped
  • 1 teaspoon Salt
  • 15 stalks Yardlong Beans, Cut In 3-inch Pieces
  • 4 whole Long Green Chilis, Divided
  • 1 bunch Cos Lettuce, Washed And Drained
  • 1-½ cup Coconut Milk
  • 4 Tablespoons Fish Sauce
  • ½ Tablespoons Ground Pepper

Preparation

This is a traditional Filipino dish. We stuff the fish with a vegetable filling, seal or wrap it with cos lettuce, and let it bathe in coconut milk until it cooks.

When you buy tilapia, ask the butcher to cut open the fish for you. Make sure not to cut it through and through, since we are going to stuff the fish with a filling later on. Another way of prepping the fish is to ask the butcher to cut a 5-inch incision in the fish’s belly. That should also hold the filling while cooking.

Wash the fish and drain it in a strainer while you prepare the vegetables.

Mix the garlic, onions, tomatoes, ginger, and parsley in a deep bowl. Season the mixture with a dash of salt. Insert or place them inside the tilapia.

Place the long green beans, 2 green chilis and any remaining filling (if all did not fit inside the fish) in a deep pan or a wok.

Wrap the tilapia with cos lettuce. Place the fish on top of the vegetables. Pour in all the coconut milk. Season with fish sauce and ground pepper.

Cover the dish and start cooking over medium to high heat. Check the dish after 20 minutes. When the fish eyes pop out, the fish is cooked. When the fish is cooked, let the dish boil without the lid. Cook for another 15 minutes.

Taste the sauce. Add fish sauce or salt, according to your preference. Add the remaining 2 chilis, turn off the heat and cover the pan. This one’s ready to serve!

Whew! Enjoy!

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