Monday, March 26, 2012

SINANGLAY (Tilapia Fillet in Coconut Milk) by the Kusina Master

Another delicious and affordable recipe by Chef Boy Logro (the Kusina Master)

6 pcs. Tilapia Fillet (or any kind of fish fillet you like)
3 tbsps Calamansi Juice
1-8 gm pack Knorr All in One Seasoning (or use salt & pepper)
1 pack Knorr Ginataang Gulay Complete Mix (or use fresh or canned coconut milk)
2 bunches Pechay
3 pcs. Tomato, seeded
2 pcs. Onion, minced
1 bunch Lemongrass
2 pcs. Sili, long green

Get tilapia fillet and sprinkle both sides with Knorr All in one seasoning mix (or if you want – you can use salt & pepper), then drizzle with calamansi juice. Set aside.

Meanwhile, slice onions and tomatoes, combine them and sprinkle with Knorr Mix (or a bit of salt & pepper). Get your petchay, remove white part and prepare them to wrap the tilapia, around 3 pcs of petchay – lay them on a plate, put one tilapia fillet on top then put some onion-tomato mixture and put another tilapia fillet on top. Use the petchay leaves to wrap the tilapia fillet with stuffing inside. Use lemongrass stems to secure the petchay leaves.

When done stuffing and wrapping the tilapia fillets, set it aside. Get a bowl and dissolve the Knorr Ginataan Complete Mix in water (instruction at the back), and when well mix boil this mixture over medium heat, when it starts to boil, put the 2 pcs. green sili and put the wrapped fillets, then also add lemon grass. Let it simmer for about 15-20 minutes, turning the tilapia once to make sure both sides are cooked. Season to taste. Yum Yum Yum!

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