Sinanglay na Tilapia - Fish Wrapped in Cabbage

Sinanglay na Tilapia is a Filipino classic dish, where the whole fish is stuffed with vegetables. Then the fish is wrapped in large leafy greens, and simmered in a sauce of coconut milk, broth, seasonings and spicy flavors. This wholesome meal cooks quickly and is best served with rice. This is a recipe from The Quirino Kitchen by Elizabeth Ann Quirino.

Cook Time25

Total Time25

Course: Dinner, Fish, Lunch, Main Course

Cuisine: Asian, Filipino

Keyword: Sinanglay na Tilapia

Servings: people

Calories: 11kcal

Equipment

Large saucepan - 12 to 14-inches diameter
chopping board
Medium-sized mixing bowl
butcher's twine

Ingredients

1 whole (2 to 2.5 pounds) large tilapia, cleaned, gutted, scales removed
1 whole fresh lemon, or about 2 tablespoons lemon juice
1 teaspoon salt

For stuffing:

4 cloves garlic, minced; divided, use 2 for stuffing, 2 for saute
1 whole large yellow or white onion, chopped; divided, use 1/2 for stuffing, rest for saute
1 tablespoon finely chopped fresh ginger, 1/2-inch length matchsticks; divided, half for stuffing, rest for saute
2 whole tomatoes, chopped; divided, use 1 whole for stuffing, rest for saute
2 stalks scallions, white parts chopped; divided, use half of portion for stuffing, rest for saute; reserve green parts, chopped, for garnish
1 whole finger chili (siling mahaba); optional, omit if spicy flavors are not desired.

For sauce:

2 Tablespoons vegetable oil
1 Tablespoon patis (fish sauce)
1 can (13.66 fluid ounces) coconut milk
1 1/2 cups vegetable broth
1 pinch salt
¼ teaspoon ground black pepper
1 whole finger chili (siling mahaba)

To wrap the fish:

4 to 6 whole Napa cabbage leaves

For serving:

steamed rice

Instructions

To prepare fish:

Make sure the whole fish (with head and tails) is cleaned, gutted of entrails, scales removed, and washed thoroughly through running water.
*Tip: I ask the fish monger to clean, gut and remove the scales for me when I'm at the market. It is a free service.
Score the fish in 2 to 3 diagonal slits on the top outer skin, both sides. Sprinkle lemon juice all over the fish, inside and outside.
Rub a teaspoon of salt inside the cavity and on the outer skin of the fish. Set aside.

To stuff the fish:

In a medium-sized bowl, combine the stuffing ingredients: 2 cloves minced garlic, half of the chopped onion, half of the portion of sliced ginger, half of the amount of tomatoes and scallion whites, and chili if using. Mix well.
Stuff the cavity of the fish with this mixture.

To wrap the fish:

Take the whole Napa cabbage leaves. Wrap them around the fish, securing the stuffing so that it doesn't pop out. Tie the leaves around the fish with about 12 inches of butcher's twine. Set aside.

To saute the fish:

In a large saucepan, over medium heat, add the oil. Saute the remaining garlic, onions, ginger, tomatoes and scallions.
Pour the patis (fish sauce) to the vegetables and cook for 1 to 2 minutes till ingredients are fragrant.
Place the wrapped fish in the center of the saucepan.
Pour the coconut milk and the broth around the fish. Add the finger chili (siling mahaba).
Season with salt and black pepper. Cover and continue cooking for about 15 to 17 minutes till fish is done and cabbage has gotten soft.
Serve warm with steamed rice.

Cook's comments:

This Sinanglay na Tilapia is best eaten right after it is cooked. Cooked fish doesn't last more than a day. I recommend finishing up the main course at one time. If there are any leftovers at all, it will keep in the refrigerator for only 1 day.
I used farm-raised tilapia for this recipe. You can substitute the fish with other kinds like pompano, red snapper, hasa-hasa (mackerel), or catfish.
Other large leaves used to wrap the fish are : lemon grass, pandan, banana leaves, taro, or pechay (Chinese cabbage). I used Napa cabbage leaves. Sometimes, instead of butcher's twine, lemon grass or long strips of scallions are used to tie the leaves to the stuffed Sinanglay na Tilapia.

Nutrition