Prep time: 25 mins; Cook time: 40 mins Ingredients: 2 pieces Tilapia cleaned and scales removed (you can use any type of fish of your preference) 6 - 10 pieces Tomatoes seed removed and minced 2 pieces green hot pepper seed removed and minced 1 medium size yellow onion minced 6 cloves garlic minced 2 inches ginger minced 1 stalk lemon grass (optional) 1 pack frozen coconut milk 1 can coconut cream 1 can young green jackfruits 10 pieces green string beans 1/2 of big Napa cabbage (green pechay works well) 1 tsp salt 1 tsp ground black pepper Recipe:
1. Unscaled, clean , wash and pat dry Tilapia. Set aside.
2. Sliced ginger, onion, and lemongrass.
3. Sliced and removed seeds of the pepper and tomatoes.
4. Sliced string beans and half of Napa cabbage. Set aside 4 big leaves of Napa cabbage to wrap the tilapia.
5. Open the young green jackfruits and coconut cream.
6. Transfer onion, ginger, garlic, and lemongrass to food processor and pulse for about half a minute. (Optional you can minced manually).
7. Pulse 3/4 part of sliced tomatoes for about half a minute. (Optional. You can minced manually).
8. Pulse green hot pepper for half a minute.
9. In a deep bowl combine minced garlic, ginger, onion, lemongrass and tomatoes.
10. Add 1/4 of coconut cream, teaspoonful of salt and pepper. Mix.
11. Arrange the vegetable (jackfruits, string beans, and remaining sliced tomatoes) in a wide cooking pan. Pour coconut cream.
12. Stuff the tilapia with the tomato mixture.
13. Wrap the napa cabbage around the tilapia. I used 2 Napa leaves for each tilapia. Put on top of the vegetables. Add remaining Napa cabbage.
14. Pour the remaining tomato mixture on top of the stuffed tilapia. Add frozen coconut milk.
15. Turn on heat to medium high and let it boil then cover. Adjust the heat to medium level. Cook fish for about 25 minutes. Uncover adjust salt if necessary. Serve hot. Enjoy!
Note: All times are approximations. Adjust flavors by increasing/decreasing amounts of ingredients.
YouTube Video Link: Sinanglay na Tilapia
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