Sinanglay na Tilapia

INGREDIENTS:
  • 6 pcs. small to medium sized tilapia, descaled and gutted
  • 1 bunch pechay or taro leaves
  • 2-3 cups kakang gata ng niyog (freshly extracted coconut milk) (see tips) or ready-to-use coconut creme in can
  • 4 small tomatoes, finely diced
  • 2 small red onions, finely diced
  • 1/2-inch ginger, minced
  • 4 cloves garlic minced
  • 3 pcs. red chili pepper, minced
  • 4 pcs. calamansi limes
  • 1 tbsp. lemongrass stalk
  • 12 pcs. lemongrass or pandan leaves (for tying)
  • 1-2 tbsps. patis
  • salt and pepper to taste

PROCEDURE:
  1. In a small bowl, make salsa by combining the tomatoes, onions, garlic, ginger, red chili and calamansi juice. Season with salt and pepper. Mix well, slightly mashing the ingredients with clean hands to allow the flavors and juices to come out. Set aside.
  2. Make a lengthwise incision (about 1/2-inch deep) on the dorsal part of the fish, from below the head down to the tail. Thoroughly wash the tilapia under running water until no more trace of blood is visible. Pat dry with paper towel.
  3. Season with salt and pepper the flesh and the inner portion of the fish. Scoop about 2 tablespoons of the salsa mixture and fill in the openings of the tilapia. Wrap the fish with pechay leaves, making sure that the open areas are covered and the stuffing are intact. Tie 2 strands of lemongrass around the fish to secure the pechay wrap. Do the remaining ingredients with the rest of the fish.
  4. In a large saucepan, arrange the wrapped tilapia side by side on a single layer. Pour in the coconut milk, just enough to cover the fish. Add the lemongrass stalk. Bring the liquid to a boil and then set to simmer for about 10 to 20 minutes, carefully flipping the tilapia halfway through to evenly cook the fish. Using a slotted spoon, occasionally ladle the sauce on top of the fish during the cooking process to avoid curdles from forming. Season with fish sauce.
  5. Remove from heat once the sauce is reduced and almost rendering fat. Transfer on a platter and serve with hot steamed rice. Enjoy!

**Number of Servings: 6

TIPS FROM ENZ:
  1. To make fresh coconut milk, combine 3 cups of water with grated fresh coconut milk, mash the grated coconut with your clean hands to extract the milk. Strain the liquid on a fine sieve and then discard the pulp. The extracted milk can now be used for cooking.
  2. If fresh tilapia is not available, you can use the frozen tilapia fillet. Other tender and white-flesh fish can also be used - cod, haddock and salmon are good alternatives.
  3. If there are no pechay or taro leaves, bok choy and green mustard can be substituted.