Sinanglay na Tilapya Recipe

Sinanglay na tilapia is another simple and easy Filipino dish. Thisdish is similar to ginataang tilapia but we stuffed tilapia with ginger, onion, garlic and tomatoes then wrapped with pechay leaves. The wrapped tilapia cooked in coconut milk until the fish is tender. Sinanglay na tilapia is a popular dish specially in Bicol region.

Ingredients:
Tilapia, whole - 1 medium
Bok Choi (pechay) - 3 to 5 stems (select the ones with wider leaves)
Coconut cream (I used Kara) - 200 ml
Red Onions, diced - 1 medium
Ginger, minced - 1/2 of an inch
Garlic, coarsely chopped - 3 large cloves
Vinegar - 1 tbsp
Green chili
Salt and ground black pepper to taste
Water 1/4 cup

Instructions:
1. Mix together the ginger, onion, and a dash of salt and pepper. Stuff it inside the cavity of the tilapia.
2. Wrap the tilapia with the pechay leaves and secure it with a clean thread. Set aside any remaining pechay leaves
3. In a wok, mix together the coconut cream, water, vinegar, garlic, green chilies, salt and pepper.
4. Place the wrapped tilapia in the middle of the liquid mixture, drench it with the coconut mixture.
5. Bring to a boil.
6. Add remaining pechay leaves.
7. Turn the tilapia so that the other side will be submerged in the liquid and let it simmer until the tilapia is cooked.
8. Adjust taste by adding more salt as needed.