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
Prep Time: 20min | Cook Time: 40min
Crush hash brown into tiny pieces. Deep fry until golden brown.
Mix together the fried hash brown, garlic, onion, tomatoes, and ginger. Stuff the mixture inside the tilapia.
Wrap the tilapia with bok choy. Secure by tying a kitchen twine around the bok choy.
Put the tilapia in a cooking pan then pour in the coconut milk and a bit of water.
Sprinkle some salt, cover, and simmer over medium heat for 20 minutes.
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.
Nutrition
Calories409
Fat29.56g
Sodium178mg
Cholesterol43
Vitamin C35.4mg
Carbohydrates19.66g
Fiber2.8g
Protein21.91g
Potassium967mg
Sugar3.59g
Vitamin B6.446mg
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