×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA – Philippines website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.ph.

OK Cancel

Sinanglay with Hash Brown

Originating from the Bicol region, the sinanglay is a popular recipe where fish is stuffed with herbs and spices, wrapped in leafy green veggies, and poached in coconut milk. This version takes it up a notch by incorporating yummy hash brown as stuffing. The appetizing taste and aroma of this dish is undeniably addicting!

Share this

Print Recipe
Prep Method: Fried

Dish

Main Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 2

Description

Originating from the Bicol region, the sinanglay is a popular recipe where fish is stuffed with herbs and spices, wrapped in leafy green veggies, and poached in coconut milk. This version takes it up a notch by incorporating yummy hash brown as stuffing. The appetizing taste and aroma of this dish is undeniably addicting!

Ingredients

  • 1 piece frozen hash brown potatoes (or 65 grams)
  • 1 piece tilapia (or 170 grams)
  • 1 clove garlic, finely chopped (or 1 teaspoon)
  • ½ piece onion, chopped (or ¼ cup)
  • 3 pieces tomatoes, diced (or ½ cup)
  • ½ piece ginger, grated (or 1 teaspoon)
  • 5 pieces bok choy (or 100 grams)
  • 1 piece Philippine chili, sliced
  • 1 cup coconut milk
  • water
  • salt to taste
  • oil for deep frying

Preparation

  1. Crush hash brown into tiny pieces. Deep fry until golden brown.
  2. Mix together the fried hash brown, garlic, onion, tomatoes, and ginger. Stuff the mixture inside the tilapia.
  3. Wrap the tilapia with bok choy. Secure by tying a kitchen twine around the bok choy.
  4. Put the tilapia in a cooking pan then pour in the coconut milk and a bit of water.
  5. Sprinkle some salt, cover, and simmer over medium heat for 20 minutes.
  6. Remove the twine. Transfer the fish to a plate. Serve.

Notes

Try this recipe with any fish of your choice, like bangus (milk fish), maya-maya (snapper), and pompano. Be mindful of the small bones.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Nutrition Facts Per Serving

Calories

409

Fat

29.56g

Sodium

178mg

Cholesterol

43mg

Vitamin C

35.4mg

Carbohydrates

19.66g

Fiber

2.8g

Protein

21.91g

Potassium

967mg

Sugar

3.59g

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up