  | |
| Alternative names | sinanglay na isda,picadillo (pikadilyo) |
|---|---|
| Course | Main course |
| Place of origin | Philippines |
| Region or state | Bicol Region |
| Serving temperature | Hot |
| Main ingredients | fish,coconut milk,pechay/mustard/taro/cabbage leaves, tomatoes, shallots,pandan leaves orlemongrass |
| Similar dishes | ginataang isda,pinaputok na isda,laing |
Sinanglay is aFilipino dish made fromstuffedfish wrapped inleafy vegetables andlemongrass orpandan leaves cooked in a spicycoconut milk sauce. It is a type ofginataan and originates from theBicol Region.
The fish isstuffed with a mixture of spices and vegetables. The stuffing typically includeonions,scallions,garlic,tomatoes, andsiling haba chilis. It is then wrapped in largeleafy vegetables, usuallypechay,mustard greens,taro leaves, orcabbage and tied with strips ofpandan leaves orlemongrass. It is added to a stew made fromcoconut milk orcoconut cream spiced withginger (orturmeric),black pepper,patis (fish sauce) orbagoong alamang (shrimp paste), salt,labuyo chilis, and a souring agent (usuallytamarind,calamansi, orbilimbi).[1][2][3][4][5]
The dish is simmered for around ten to twenty minutes, stirring occasionally to prevent the coconut milk from curdling.Prawns or shrimp may sometimes be added to enhance the flavor. It is eaten withwhite rice.[6][7]
The most commonly used fish istilapia, but it can vary extensively. Other common fish used includetalusog (snakehead),hito (walking catfish),karpa (carp),puyo (climbing perch),maya-maya (red snapper),[8][9]hasa-hasa (short mackerel),[10] andpampano (pompano),[11] among others.
