Sinanglay na Isda Recipe

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.