Sinanglay na Tilapia

Sinanglay is a dish wherein fish (such as tilapia) is cooked in coconut milk. This dish is somewhat similar to Ginataang Tilapia. However, certain ingredients and procedure differentiates this dish from the later.Sinanglay is a dish wherein fish (such as tilapia) is cooked in coconut milk. This dish is somewhat similar to Ginataang Tilapia. However, certain ingredients and procedure differentiates this dish from the later.

Ingredients:

2 pieces medium tilapia, cleaned and scales removed
4 pieces wide bok choy (or pechay) leaves
4 cloves garlic, chopped
1 medium onion, diced
2 pieces medium tomatoes, diced
1 thumb ginger, chopped
3 pieces long green chili
1 1/2 cups coconut milk
1/2 cup water
1 teaspoon salt

Cooking Procedure:

In a bowl, combine garlic, onion, tomatoes, and ginger then mix.
Stuff the tilapia with the garlic, onion, and ginger mixture.
Wrap the bok choy around the tilapia. I use 2 bok choy leaves to ensure that the entire fish is wrapped.
Secure the bok choy by tying a kitchen twine around the tilapia. (this step is optional)
Arrange the wrapped tilapia in a wide cooking pan then pour-in coconut milk and water. Sprinkle salt, cover, and turn on heat.
Cook the fish in medium heat for 20 minutes.
Turn off heat. Remove the cooking twine and transfer the fish to a serving plate.