Ingredients with Measurements:
- 1 lb. tilapia or any white fish, cleaned and scaled
- 2 cups coconut milk
- 1 cup water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized ginger, sliced
- 1 tomato, chopped
- 1 cup malunggay leaves
- 2 tbsp. fish sauce
- 1 tsp. salt
- 1 tsp. ground black pepper
- 2 pcs. green chili pepper
Special equipment needed:
- Large wok or pan
- Wooden spoon or spatula
Step-by-step instructions:
1. In a large wok or pan, sauté onion, garlic, and ginger until fragrant.
2. Add tomato and cook until soft.
3. Pour in coconut milk and water. Bring to a boil.
4. Add fish sauce, salt, and ground black pepper. Mix well.
5. Add tilapia and green chili pepper. Cover and simmer for 10-15 minutes or until fish is cooked.
6. Add malunggay leaves and cook for 1-2 minutes.
7. Serve hot with steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 20g
- Carbohydrates: 8g
- Protein: 25g
Substitutions for ingredients:
- Tilapia can be substituted with any white fish such as cod, haddock, or halibut.
- Malunggay leaves can be substituted with spinach or kangkong.
Variations:
- Add more vegetables such as eggplant, okra, or squash.
- Use chicken or pork instead of fish.
Tips and tricks:
- Use fresh coconut milk for better flavor.
- Do not overcook the fish to prevent it from falling apart.
- Adjust the amount of chili pepper according to your preference.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or platter with steamed rice on the side.
Garnishes:
- Garnish with chopped cilantro or green onions.
Pairings:
- Serve with a side of pickled vegetables or a fresh salad.
Suggested side dishes:
- Steamed rice
- Garlic fried rice
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thin, simmer for a few more minutes to thicken it.
- If the sauce is too thick, add more water or coconut milk.
Food safety advice:
- Make sure to clean and scale the fish properly before cooking.
- Use fresh ingredients and store leftovers properly.
Food history:
- Sinanglay na Isda is a popular Filipino dish that originated from the Bicol region.
Flavor profiles:
- Creamy, savory, and slightly spicy.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Philippine