This dish uses the fresh seafood taste of tilapia mixed with fresh vegetables, wrapped in pechay leaves, and simmered in a creamy Knorr Ginataang Gulay mix.
Ingredients
- 6piecetilapia fillets
- 3tbspcalamansi juice
- 1tspsalt
- 1tsppepper
- 2bundlepechay
- 41gKnorr Ginataang Gulay Complete Recipe Mix
- 1 1/2cupwater
- 1piecelemongrass (white part only)
- 2piecesili, long green
- 3piecetomatoes, deseeded and minced
- 2pieceonion, minced
How to make Sinanglay
Marinate tilapia fillets with calamansi juice, salt, and pepper for not more than 15 minutes.
Wash the pechay well with water and dry them with a paper towel.
Lay the pechay leaves on a plate and arrange the tilapia fillets on top along with the onions and tomatoes. Wrap the pechay leaves around the fish and use the lemongrass to tie them.
Dissolve the Knorr Ginataang Gulay Complete Recipe Mix in 1.5 cups of water and bring it to a boil in a pot.
Slowly arrange the wrapped fish in the pot and cook covered for 10 minutes.
Tips & Tricks
Do not marinate the fish for more than 15 minutes to avoid making it rubbery and tough.
Eden Glory
(@kurdapyaeiko)
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and...