Sinanglay na Tilapia with Coconut Shallot Sauce
Filipino-style Steamed Tilapia Wrapped in Banana Leaves
A traditional Filipino dish where tilapia is wrapped in banana leaves and simmered in a rich coconut shallot sauce.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Tilapia
For the Filling
For the Wrap
For the Sauce
Preparation
Marinating the Tilapia
Rinse & Dry
Rinse the tilapia and pat dry with paper towels.
Season
Season the fish inside and out with salt and pepper.
Rest
Set aside while you prepare the filling.
Preparing the Filling
Mix Ingredients
In a bowl, mix coconut milk, onion, garlic, ginger, fish sauce, tomato, and chilies together.
Stuff the Fish
Stuff each tilapia generously with the mixture.
Wrap & Tie
Wrap each stuffed tilapia in banana leaves and secure with kitchen twine.
Ensure the banana leaves are securely tied to prevent the filling from leaking. Pro Tip: Allow the fish to rest for about 15 minutes to let the flavors meld.
Cooking Process
Steaming the Fish
Place the wrapped fish in a steamer and cook for 25-30 minutes over medium heat.
Preparing the Sauce
In a saucepan, combine coconut milk, shallots, soy sauce, and sugar. Simmer on low for 10 minutes until slightly thickened.
Combining
Once fish is steamed, gently unwrap and serve with the coconut shallot sauce drizzled atop.
Plating & Serving
Sinanglay na Tilapia with Coconut Shallot Sauce
Sinanglay na Tilapia with Coconut Shallot Sauce
Serve
Unwrap the fish on a platter and pour the coconut shallot sauce over it.
Sauce & Accompaniments
Coconut Shallot Sauce — rich and creamy, poured over the fish.
Sauce Pairings
Garnishes & Accompaniments
Perfect Sides
Frequently Asked Questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Can I make this dish ahead?
Yes, you can prepare the fish up to the wrapping stage and keep it refrigerated overnight.
What can I use if I can't find banana leaves?
Substitute with aluminum foil or parchment paper for wrapping the fish.
Can I substitute coconut milk with something else?
For a non-coconut version, you can use cream with a dash of water to achieve a similar consistency.
How do I reheat the dish?
Gently steam the wrapped fish or microwave it in short bursts to maintain moisture.
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Further reading & resources
Curated links to learn more, find ingredients, or explore related content.