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.

Sinanglay na Tilapia with Coconut Shallot Sauce

Name: Sinanglay na Tilapia with Coconut Shallot Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Tilapia; Salt; Pepper; Coconut milk; Onion; Garlic; Ginger; Fish sauce; Tomato; Green chilies; Banana leaves; Kitchen twine; Coconut milk; Shallots; Soy sauce; Sugar; Salt

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

Tilapia

4 whole, cleaned and gutted

Salt

To taste

Pepper

To taste

For the Filling

Coconut milk

1 cup

Onion

1 small, finely chopped

Garlic

2 cloves, minced

Ginger

1 thumb-sized, julienned

Fish sauce

1 tsp

Tomato

1 medium, chopped

Green chilies

2 long, sliced

For the Wrap

Banana leaves

Lightly wilted over an open flame

Kitchen twine

For the Sauce

Coconut milk

1 cup

Shallots

3, finely minced

Soy sauce

1 tbsp

Sugar

1 tsp

Salt

To taste

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