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What is Sinanglay?
Sinanglay is a traditional Luzon dish from the Bicol region, featuring fish wrapped in gabi leaves and slowly cooked in coconut milk with aromatics. This method seals in flavor while letting the fish absorb the richness of gata. Sinanglay is loved for its gentle creaminess, subtle spice, and earthy aroma—perfect for those who enjoy coconut-based Filipino dishes without overpowering heat.
Why Masarap
Masarap ang sinanglay dahil malambot ang isda, creamy ang sauce, at mabango ang combination ng gata, luya, at sibuyas. The gabi leaves add an earthy note that balances the richness of coconut milk, while the gentle simmering keeps the tilapia moist and flavorful. It’s comforting, homey, and deeply satisfying—especially with rice.
Best Eaten For
This dish is best eaten for lunch or dinner, lalo na kapag gusto ng tahimik pero masarap na ulam na bagay sa bagong saing na kanin.
Ingredients
- 2 whole tilapia, cleaned and gutted
- 2 large Roma tomatoes, diced
- 4 shallots, chopped
- 1 thumb-sized ginger, minced
- 1 teaspoon tamarind powder (or 1 tablespoon lemon juice)
- 2 bunches large pechay leaves, stems trimmed
- 4 pandan leaves (about 12 inches each)
- 1 can (13.5 oz) coconut milk
- 2 finger chili peppers (optional)
- Salt and pepper, to taste
How to Cook Sinanglay
- Rinse the tilapia thoroughly and ensure all innards are removed. Season inside and out with salt and pepper.
- In a bowl, mix together tomatoes, shallots, ginger, and tamarind powder until well combined.
- Wash the pandan leaves and pat dry.
- Stuff each fish cavity evenly with the tomato mixture.
- Wrap the fish with pechay leaves, then tie securely using pandan leaves to hold everything in place.
- Arrange the wrapped fish in a single layer in a wide pan.
- Pour in the coconut milk and add the chili peppers. Season lightly with salt and pepper.
- Cover and cook over low heat, letting it gently simmer for 20–25 minutes, or until the fish is fully cooked and the sauce thickens.
- Serve hot with steamed rice.
Serving Suggestions
Sinanglay na tilapia is best served with hot steamed rice and a simple sawsawan.
For a Bicol-inspired spread, it pairs well with Laing or spicy mains like Bicol Express.
For contrast, a crisp side such as Ensaladang Talong adds freshness to the meal.
Cooking Tips
- Cook low and slow to keep the coconut milk smooth and creamy.
- Avoid boiling to prevent the sauce from curdling or separating.
- For extra aroma, slightly bruise the pandan leaves before tying.
Storage Tips
- Store leftovers in an airtight container.
- Refrigerate and consume within 2 days.
- Reheat gently over low heat to avoid curdling the coconut milk.
Frequently Asked Questions
Pwede bang ibang isda ang gamitin?
Yes, galunggong or bangus also work well.
Maanghang ba ang sinanglay?
Usually mild, but chilies can be added for heat.
Kailangan bang sariwa ang gabi leaves?
Softened dried gabi leaves are commonly used and work well.
Pwede bang walang coconut cream?
Yes, but coconut cream adds richness to the sauce.
Mas masarap ba kinabukasan?
Yes, flavors deepen after resting overnight.
Want more stories beyond food?
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Discover more easy and delicious recipes you’ll love. Kasama mo ang SarapDiaries.com for all things masarap.
Ava Manalo is a passionate home cook who loves exploring flavors, recreating comforting classics, and sharing easy-to-follow recipes that bring joy to every meal. As an author at Sarap Diaries, she focuses on Filipino dishes, merienda favorites, and simple cooking tips that make homemade food approachable and always delicious.
When she’s not developing recipes, Ava enjoys discovering new food spots, experimenting with global flavors, and turning everyday ingredients into heartwarming dishes for all kinds of occasions.
