Sinanglay na Isda Recipe

This Bicolano dish is as delicious as it is a delight to eat! Unwrap the taro parcels to uncover tender, succulent fish fillets.

This Bicolano dish is as delicious as it is a delight to eat! Unwrap the taro parcels to uncover tender, succulent fish fillets.

 

Sinanglay na Isda Recipe

yummy.ph
This Bicolano dish is as delicious as it is a delight to eat! Unwrap the taro parcels to uncover tender, succulent fish fillets.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Filipino
Servings 5

Ingredients
  

Sinanglay na Isda Ingredients

  • 300 Grams white fish (use fillets), sliced into 6 pieces
  • Salt
  • 6 pieces taro leaves (dahon ng gabi)
  • 1 1/2 teaspoons vegetable oil
  • 1/2 medium onion finely chopped
  • 1 teaspoon ginger grated
  • 1 piece tomatoes diced
  • 1 piece finger chilies (siling pangsigang) sliced diagonally
  • 2 cups coconut milk (gata) first press
  • 1 Table Spoon crab fat paste (taba ng talangka)
  • fish sauce (patis)
  • 5 to 6 pieces Prawns (Sugpo) peeled and deveined, with tails left on

Instructions
 

  • Season fish with salt and pepper; wrap in taro leaves. Set aside.
  • In a wok or frying pan, heat oil. Sauté onions and ginger until fragrant. Add tomatoes and let cook until tender. Add finger chili.
  • Arrange fish packets over vegetables. Pour coconut milk and bring to a simmer. Add crab fat and mix well. Allow to cook until coconut milk has reduced to half. Season to taste with fish sauce and pepper. Add prawns and cook just until prawns turn pink. Transfer to a platter and serve hot.
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