Sinanglay na Tilapia with Coconut Shallot Sauce
A traditional Filipino dish where tilapia is wrapped in banana leaves and simmered in a rich coconut shallot sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Tilapia
- 1
Rinse & Dry
Rinse the tilapia and pat dry with paper towels.
- 2
Season
Season the fish inside and out with salt and pepper.
- 3
Rest
Set aside while you prepare the filling.
Preparing the Filling
- 1
Mix Ingredients
In a bowl, mix coconut milk, onion, garlic, ginger, fish sauce, tomato, and chilies together.
- 2
Stuff the Fish
Stuff each tilapia generously with the mixture.
- 3
Wrap & Tie
Wrap each stuffed tilapia in banana leaves and secure with kitchen twine.
Tip: 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.
How to Make Sinanglay na Tilapia with Coconut Shallot Sauce
Total time: 1 h 33 min · Yields 4 servings
- 1
Steaming the Fish
Place the wrapped fish in a steamer and cook for 25-30 minutes over medium heat.
- 2
Preparing the Sauce
In a saucepan, combine coconut milk, shallots, soy sauce, and sugar. Simmer on low for 10 minutes until slightly thickened.
- 3
Combining
Once fish is steamed, gently unwrap and serve with the coconut shallot sauce drizzled atop.
Chef's Tips
Further reading
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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