Sinanglay na Tilapia Recipe (panlasang pinoy)
- Number of Servings: 2
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
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.
Serve hot. Share and enjoy!
Serving Size: 2 servings - 1 pc fish each
Number of Servings: 2
Recipe submitted by SparkPeople user BAKABITO.
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.
Serve hot. Share and enjoy!
Serving Size: 2 servings - 1 pc fish each
Number of Servings: 2
Recipe submitted by SparkPeople user BAKABITO.
Nutritional Info Amount Per Serving
- Calories: 272.7
- Total Fat: 7.3 g
- Cholesterol: 65.1 mg
- Sodium: 1,355.1 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 2.9 g
- Protein: 33.6 g
Member Reviews