Eating whole fish during the Lunar New Year symbolizes ‘wealth’ and ‘prosperity’ year-round. Mud carp and catfish are used. And since I am still basking in the festivities, today’s recipe share is Sinanglay na Tilapia. Whole fish, anyone?
This is a Bicolano dish of stuffed tilapia wrapped in bok choi and cooked in coconut cream. It’s like a combination of Pinaputok na Tilapia (Stuffed Tilapia) and Ginataang Tilapia (Tilapia in Coconut Cream). I’ve always loved a good dish loaded with ginger and cooked in coconut cream, add some chilies and lemongrass, and you experience a wonderful explosion of flavours in your mouth! Time for some dragon dance, ei?
I’ve been making a lot of coconut cream-based dishes as of late and I am excited to share with you lovelies my version of Sinanglay na Tilapia. But before you head on to the kitchen, since it’s a Thursday, let’s have fun with some Katutubo 101.
After learning these Tagalog words, I am sure you’re hungry for a hearty dish! I can’t wait to drool over your creations on IG @amreyskitchen #amreyskitchen #everydayisafeast #amapolism.
Let's keep spreading LOVE with Amrey’s Kitchen™ mindfully crafted recipes and creations!
Happy stuffin’, lovelies! #mettalove
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