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Sinanglay na Pompano- Fish Wrapped in Bok Choy

Sinanglay na Pompano- Fish Wrapped in Bok Choy is a stuffed fish entrée that is cooked in a simmering broth with coconut cream. You can pick any whole white fish for this dish but I chose pompano which was on special this week at the market. Ideally, my family prefers fish that’s already cleaned, boneless and sliced in fillets. But I told them Sinanglay is a whole fish stuffed and seasoned. So we enjoyed an entire fish, cleaned, scales removed and cooked in its entirety. The flavors of onions, scallions, fresh ginger and tomatoes spiked with siling labuyo were even more appealing as the fish cooked while I poured the broth and coconut cream. This is an Asian In America recipe. Serves 2 and up to 4 if served with rice.
Cook Time30 minutes
Total Time30 minutes
Course: Dinner, Fish, Lunch, Main Course, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Filipino Sinanglay Pompano Fish Bok Choy
Servings: 4 people
Calories: 72kcal
Author: Elizabeth Ann Quirino

Ingredients

  • 1 whole (2.5 pounds) fresh pompano, cleaned, gutted, scales removed ; ;or use fillets
  • 2 Tablespoons lemon or calamansi juice
  • 4 cloves garlic minced, divided for stuffing and saute
  • 1 1/2 whole pieces onions chopped, divided for stuffing and saute
  • 1 knob fresh ginger peeled, sliced into 1/2-inch thin sticks, divided for stuffing and saute; about 1 Tablespoon
  • 2 whole large tomatoes chopped, divided for stuffing and saute
  • 3 stalks scallions whites only, divided for stuffing and saute
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon patis fish sauce
  • 1 1/2 cups organic vegetable broth
  • 1 to 2 pieces siling labuyo bird's eye chilies
  • 4 to 6 large Bok Choy leaves (pechay or Chinese cabbage) to wrap fish
  • 1 can (13.66 fl oz) coconut cream
  • 1 1/2 teaspoons salt divided, use half to marinate fish, rest to season broth
  • 1 1/2 teaspoons ground black pepper divided, use half to marinate fish, rest to season broth freshly ground black pepper
  • for serving: steamed rice

Instructions

  • When purchasing a whole fish, have the fish monger clean the entire thing by removing the scales, gut and partially cutting the tail. When you get home from the market, wash the fish thoroughly.
  • Score the fish in 2 to 3 slits diagonally on both sides of the fish. Season the fish with calamansi (Filipino lime), salt and black pepper. Refrigerate and set aside to marinate for 30 minutes. Do not marinate longer than this.
  • In a medium-sized bowl, combine the stuffing: onions, scallions, ginger and tomatoes. Mix well. Stuff the fish with this filling. Set aside.
  • In a large, deep skillet or a wok, over medium high heat, add the vegetable oil. Saute the garlic, onions, tomatoes, and patis. After 1 to 2 minutes when this has softened, add the vegetable broth and siling labuyo.
  • Slowly add the stuffed fish wrapped in bok choy leaves. Ladle the liquid over the wrapped fish. The liquid should be able to nearly cover the entire fish. Cover and simmer slowly.
  • After about 20 minutes, uncover the skillet and add the coconut cream. Blend well so the coconut cream incorporates well in the entire liquid. Cover again and continue cooking over a low simmer for 10 to 12 more minutes till fish and vegetables are cooked. Heat should be on simmer because if it's too high the coconut cream will curdle. Season with salt and black pepper. Serve warm with rice.
  • Cook’s Comments: You can use red snapper or tilapia if preferred. I have cooked Sinanglay with these types of fish.
  • Disclosure: The book “Philippine Food, Cooking, & Dining Dictionary” by Edgie Polistico (Anvil Publishing) was a gift from friends. I was not paid to mention or review this book, but I gladly recommend it as a resource for food writers, chefs, culinary enthusiasts and fans of Filipino cuisine, culture and heritage. The food dictionary book is available on Amazon.com and on AnvilPublishing.com. An Amazon affiliate link above this recipe is available for the food dictionary.
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Nutrition

Serving: 1g | Calories: 72kcal | Carbohydrates: 2g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 1228mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 3mg | Calcium: 15mg | Iron: 1mg